Turkey Bone Gumbo
FOR THE BROTH
- 1 turkey carcass
- 3 ribs celery, roughly cut into 1-inch pieces
- 2 medium onions, peeled and quartered
- 1 head garlic
- 2 teaspoons Rouses salt
- 1 tablespoon Rouses black pepper
- 4 bay leaves
- 4 quarts water, or enough to cover carcass
FOR THE GUMBO
- 2-3 quarts roasted turkey broth
- 3/4 cup Rouses vegetable oil
- 3/4 cup flour
- 2 cups chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1 teaspoon Rouses Cajun seasoning
- 1/4 pound leftover turkey, roughly chopped
- 1/2 pound Rouses smoked sausage, cut into 1-inch rounds
- Place the leftover turkey carcass and any giblets and skin in a large stockpot along with celery, onions and garlic. Stir in seasonings and cover with water. Bring mixture to a boil.
- Reduce heat to medium, and simmer, uncovered, for 4 hours.
- Remove pot from the heat. Using a ladle or large spoon, skim fat from the surface of the broth, and strain through a strainer-sifter into a large bowl; set aside.
- In a large cast-iron pot, make a dark brown roux with the oil and flour. Add onion, bell pepper and celery, and season with salt and Rouses Cajun seasoning, stirring to coat. Add the turkey and sausage and cook, stirring constantly, until sausage is browned, about 5 minutes. Add the broth one ladleful at a time, stirring to combine. Bring mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for at least 1 hour. Serve over steamed rice or potato salad.