Go Back
Print

Turkey Gumbo - Post-Thanksgiving

This is a delicious bayou recipe for your leftover turkey carcass
Course Main Dish, Soup
Cuisine Lower Bayou Cuisine
Keyword gumbo
Servings 12 people
Author Capt. Wendy
Cost $10

Equipment

  • 10-Quart stockpot and one more large stockpot or container for straining
  • Large skillet
  • Colander
  • Slotted spoon

Ingredients

For the Stock

  • 1 Turkey Carcass for the stock
  • 1 Large Onion for the stock
  • 2 Celery Stalks for the stock
  • 6 Bay Leaves for the stock
  • 3 Parsley Stalks for the stock

For the Gumbo

  • 1 lb Andouille (or smoked sausage of choice) Sliced or cut to desired size/shape
  • 4 Celery Stalks Chopped to desired size
  • 2 Bell Peppers - large Chopped to desired size
  • 1 Onion - large Chopped to desired size
  • 1/4 Cup Parsley Leaves Chopped fine
  • 1 Bunch Green Onion Tops Chopped
  • 1 tsp Sea Salt or salt to taste after cooked
  • 1 tsp File' for flavor and thickening

Instructions

For the Stock

  • Place carcass, 1 whole onion, 2 celery cut in half, 3 parsley stalks, and bay leaves in large stockpot and fill with water not quite over carcass (see photo) and bring to boil.
  • After boiling, cover pot and lower to medium/low simmer for at least two hours or until meat falls off the bones. This may take longer, so start early in the day!
  • Place another large pot or container in sink, place colander on top, and strain the stock, saving the meat and carcass in stockpot.
  • Pour turkey carcass and all meat that fell off onto a tray to cool. Meanwhile, pour all the stock back into original stockpot on low heat to keep hot.
  • Separate meat from bones. CAUTION: HOT Chop meat into smaller pieces if so desired. REMEMBER: The meat will continue to fall apart as gumbo cooks! (Trash the bones)

For the Gumbo

  • In large skillet, place the cut sausage and a small amount of oil to slowly, lightly brown the sausage and render the fat. Then, remove sausage and reserve the oil/fat in skillet.
  • To the oil in skillet, add the celery, bell pepper, and onion and sauté on low until soft
  • Using slotted spoon, add all the sautéed vegetables and sausage to stock and simmer on low for an hour
  • After an hour, taste for seasoning. Add Cajun spice if you like, salt, and black pepper to taste
  • Now chop the green onion tops and parsley leaves and add to the gumbo.
  • Add the file' and stir well. Taste again for seasoning. Adjust seasoning if needed.
  • Gumbo is ready to serve anytime after 15 more minutes of simmer.

Notes

Serve gumbo over rice with French Bread. Bayou People enjoy theirs with a dollop of very plain potato salad in the middle (see photo). This ends up making more than a gallon of gumbo, so it will service a nice sized crowd for the holidays!