Cajun: Turkey Gumbo Recipe
1 1/2 lb cooked turkey meat
1 turkey carcass
1 lb chaurice sausage or other fresh hot sausage link
3/4 cup butter
1/2 cup flour
1 cup chopped onion
1 cup chopped green peppers
1 cup chopped celery
1 Tbsp minced garlic
1 Tbsp file powder
2 bay leaves
1 tsp thyme
1/2 tsp basil
1/2 tsp sage
1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 tsp salt
2 cups diced tomatoes
Trim as much meat as possible from the turkey carcass and cut about 1 1/2 lb of meat into bite-sized pieces and set aside.
Break the turkey carcass into several pieces and place in a stock pot with 3 qt of water. Bring the pot to a boil, lower the fire and simmer for 3-4 hrs. Strain the stock and set aside.
Meanwhile, slice the hot sausage into 1/2-inch rounds and spread out evenly on a sheet pan or shallow baking pan. Place in a hot oven (400°F) and allow the sausage to brown, about 20 mins.
Carefully, remove the pan from the oven and pour off the rendered fat. Set the sausage aside.
In a large heavy-bottomed Dutch oven, melt the butter over a medium-high fire. Whisk in the flour, making sure it is evenly blended and free of lumps. Continue stirring as the roux cooks and bubbles. As soon as the bubbling stops and the aroma becomes like popcorn, the flour is actually frying, pay very close attention from this point on. Stir constantly.
As soon as the roux is a dark brown color (about the color of chocolate), add the chopped onion, bell pepper and celery. Stir well and cook until tender.
Add the garlic and cook for one minute. Stir in the bay leaves, thyme, basil, sage, white, black and cayenne pepper and salt. Cook for one minute. Add the chopped tomatoes and cook for 5 mins.
Slowly pour in 2 qt of the turkey stock, mixing well. Bring the pot to a boil, reduce the heat and simmer for 30 mins.
Add the reserved turkey meat and sliced cooked sausage and bring back to a boil. Reduce to a simmer for 15 mins. Adjust the seasoning, skin off any excess fat and add a little more stock if the gumbo is too thick.
Serve in large bowls over thick rice.