Turkey Bone Gumbo

Ingredients

Seasoning Mix

1 tablespoon salt
2 teaspoons dried thyme leaves
2 teaspoons ground cumin
2 teaspoons black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons white pepper

1 turkey carcass
6 quarts water
1 onion, quartered
1 celery rib
2 bay leaves
1 1/2 pounds chaurice sausage or other hot sausage, thinly sliced
1 cup canola oil
1 cup all purpose flour
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
3 garlic cloves, minced
4 cups leftover turkey meat, chopped
1/3 cup green onions
3 tablespoons Lea & Perrins (Worcestershire sauce)
1 tablespoon filé powder
Baked Rice, for serving (see recipe)

Instructions

Preheat oven to 400 degrees. In a small bowl, thoroughly combine seasoning mix; set aside. In a large Dutch oven or stockpot, combine the turkey carcass (if necessary, break apart to fit into pot), water, quartered onion, celery rib and bay leaves and bring to a boil over high heat. Reduce heat, partially cover and simmer for 2 hours. Strain the stock and return liquid to pot along with any meat that has fallen off the bones; keep warm over low heat. Meanwhile, spread the sausage on a large baking sheet lined with parchment paper and baked until browned, about 20 minutes. Transfer to a stack of paper towels to drain; set aside. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until the roux is the color of milk chocolate. Add the onions, bell peppers and celery. Cook, whisking constantly, until vegetables begin to soften, about 5 minutes. Add garlic and reserved seasoning mix; cook an additional 2 minutes. Increase heat on stock to medium-high. Once stock comes to a strong simmer, gradually add roux mixture, whisking with each addition until dissolved; return to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 40 minutes. Add reserved sausage, turkey meat, green onions, Lea & Perrins and filé powder; cook an additional 30 minutes. Skim off any fat that rises to the top. Adjust seasonings if necessary. Serve over Baked Rice with lots of French bread and hot sauce options. Makes 10-12 servings.