Turkey Bone Gumbo
1 c plus 2 TBS vegetable oil
1 1/4 c flour
1 1/2 c onions, chopped
1 c celery, chopped
1 c bell peppers
cayenne (I used 1/2 tsp-toasty)
1 lbs smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2 inch slices
3 bay leaves
6 c turkey stock* (if you want the easy way out I would guess you could use canned chicken stock-not that the other is hard)
3-4 c leftover turkey meat
2 TBS parsley, chopped
1/2 c green onions, chopped (I used 1/4 c)
1 TBS File' powder
2 c cooked long grain white rice
In a Dutch oven (heavy pan), combine the oil and flour, over medium heat stir slowly and constantly for 20-25 minutes, make a dark brown roux, the color of (milk) chocolate. Add the onions, celery, and bell peppers (I used green and red) and continue to stir for 4-5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3-4 minutes. Add Stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally for 1 hour. Add the turkey. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in parsley and green onions. Remove the bay leaves and serve in deep bowls with rice.
*Cover the turkey bones with water in a big pot. Throw in some onion (1/4 to 1/2), a carrot, celery, 1 tsp poultry seasoning. Cook for at least an hour then strain the liquid.
My brother-in-law lived in Louisiana for a couple years so he knows his gumbo. He just sprinkles a tiny pinch of the file' powder on each individual serving. (Not a must have.) I called him to clarify some of the instructions. So hopefully my adaptations to this recipe will make it a little more clear. I will have to take him some tomorrow to see how authentic it tastes.
This recipe says it makes 4 servings but it makes a ton! I would guess at least 8 if not more. You would need more rice, to feed that many but there is plenty of gumbo.