Turkey and Andouille Gumbo

This rich and hearty gumbo can be made with an oven roasted or Cajun fried turkey carcass leftover from the holidays or with fresh bone in chicken or turkey pieces.

*3-3½ lb Fresh bone-in chicken or turkey pieces
*Peanut Oil for frying
OR
**3-3½ lb leftover turkey carcass with meat

1 lb Andouille Sausage, sliced ¼" thick
2/3 cup Peanut Oil
2/3 cup Flour

Vegetable mixture:

2 Cups Onions, chopped
1 Cup Red or Green Bell Pepper, chopped
¾ Cup Celery, finely chopped
1 Bunch Green Onion Tops, chopped
1 Tbsp Pressed Garlic
8 Cups Stock

Seasonings:

1 Tsp Ground Black Pepper
1 Tsp Ground White Pepper
½ Tsp Cayenne Pepper
3 Bay Leaves
2 Tbsp Chopped Flat Leaf Parsley
1 Tsp Thyme

*If you are using fresh chicken/turkey:

Salt & pepper pieces.
Heat peanut oil in skillet and brown evenly.
Remove pieces from oil and place in stockpot with 8 cups chicken broth, onion, and celery stems.
Cook over low heat covered until chicken/turkey is cooked thru. Remove chicken and cool to de-bone.

**If you are using turkey carcass:

Place carcass with 8 cups water, onion and celery stems in stockpot. (For added flavor, use 8 cups chicken broth or Classic Roasted Turkey Stock from More Than Gourmet.) Simmer until very tender and remove carcass to de-bone.
Strain stock.

Fry andouille down in a separate pan and drain well.
Heat 2/3 Cup peanut oil and slowly add flour. Stir constantly until the roux is a red brown.
Carefully add vegetable mixture to roux to stop the cooking. Simmer…stirring often until veggies are done.

Gradually add stock and stir well.
Bring to boil and return to simmer.
Add andouille, chicken or turkey, bay leaves, parsley and fresh thyme.
Simmer about 1 hour to blend flavors. If possible, refrigerate overnight and skim before reheating. Add pepper to taste.

Serve in bowls over hot rice.