Turkey (Carcass) Sausage Gumbo

Yum! What a delicious sounding name for a soup, right?!  Every year for Thanksgiving, my dad Cajun deep frys a turkey.  It literally PAINS me to throw away the turkey carcass after getting every single last bit of turkey off of it because of all the delicious seasonings that are being thrown out. Pains me.

Enter Turkey (Carcass) Sausage Gumbo.  This is a time consuming recipe, I'll be honest.  Probably best suited for a lazy Sunday at home.  It makes quite a bit, but luckily it can be frozen. I'm going out on a limb and assuming any turkey carcass you'll be using WON'T be a cajun seasoned turkey, so I've adjusted this recipe accordingly by adding Cajun seasoning. Just for you! :)

Turkey (Carcass) Sausage Gumbo
Stock
1 turkey carcass
12 cups of water
1 large celery rib with leaves
3 large carrots
1 large onion
1 bay leaf

Soup
1/2 cup of canola oil
1 cup flour
1 large onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
3 large garlic cloves, minced
1 lb andouille sausage, sliced
4 cups leftover turkey,  in bitesized pieces
Okra (I used a bag of frozen okra)
Salt, to taste
Cajun Seasoning, to taste
Hot Sauce

Put turkey carcass in a large stockpot, add water, cover and bring to a boil.  Reduce heat and allow to simmer.  Skim off any foam after 20 minutes. Meanwhile cut celery and carrots into large chunks. Cut onion into large wedges.  Add vegetables, a few pinches of salt and the bay leaf.  Simmer for 2-3 hours.  Strain stock into another pot. Discard veggies and bones.

At this point, you can stop and freeze the stock if you like.  If you'd like to continue on with the gumbo...

Make a roux with the oil and flour. (Heat oil over medium heat, gradually add flour, stirring constantly, until it turns a deep brown, about 30 minutes).  Add the celery, onion, and bell pepper.  This will turn into a gloppy (technical term) mess.  It will all clump together.  Keep stirring for another 5 minutes. Add garlic and stir for another couple minutes.

Add about 3 soup ladles of the hot stock to the roux.  Stir until blended.  Add one ladle at a time until it's well blended.  Add remaining stock. Increase heat until it reaches a boil.  Meanwhile, brown sausage in a pan.  When stock begins to boil, reduce heat, add sausage, okra, Cajun seasoning, and salt, and simmer for 2-3 hours.  Add turkey at the end.  Serve over rice and with hot sauce!