Turkey Gumbo

From Leftover Roasted Turkey Bones

1 turkey carcass and leftover skin from a roasted turkey
3 ribs of celery coarsely chopped
1 lb. yellow onions, peeled and quartered lengthwise
1 teaspoon Kosher salt
1 teaspoon whole peppercorns
4 bay leaves
Water to cover carcass and vegetables (about 4 quarts)

¾ cup vegetable oil (not olive)
¾ cup all-purpose flour
1 large onion cut into ½ inch dice
1 green bell pepper, seeded and cut into ½ inch dice
2 stalks of celery cut in half lengthwise and then cut into ½ inch dice
1 clove of garlic, minced
1 teaspoon Kosher salt
½ pound smoked sausage (kosher andouille or kielbasa available if desired) cut in half lengthwise and then cut each half crosswise into ½ inch slices
1 tablespoon smoked paprika
½ teaspoon hot Hungarian paprika or cayenne pepper to taste
2 teaspoons dried thyme
12 ounces frozen cut okra, thawed (optional)
1 piece of scallion, green part as well as white, cut into 1/8th slices crosswise
Cooked white rice for serving

  1. Place all the ingredients for the broth in an 8-quart stock pot and cover with water.
  2. Bring to a boil and then reduce the heat to a simmer and cook for 2 or more hours to extract all the flavor of the ingredients into the broth.
  3. Cool the broth and strain into a large bowl if using right away or freeze the broth for later use.
  4. Pick any meat from the strainer or any remaining on the bones and set aside.
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