OK, first ya smoke a tender, juicy, well smoked turkey.............
Then you remove the meat leaving a generous amount on the carcass. It makes slicing the meat really easy when you're not trying to get it next to the bone.
Stuff like the wings that really good for toothing babies, the tail, the side bones, the back bones...... you know all that stuff no one wants anyone to ever know you love to gnaw on?
You break down the carcass into pot sized pieces, cover in water and boil 10 to 12 hours, don't add anything, it doesn't need it. Its better than any air fresher you'll ever smell. You can add a bit more water as it evaporates. Just don't over do it and waste that flavor!
Allow to cool, drain/strain and pick all the bones out.
Bowl's the meat, measuring cup is the broth. You can stop here and just drink the broth! You can make soup. My last batch of tamales I used this broth with the masa....... OMG!
Start your roux, its a heavy smoky taste so a light roux works best, you just don't need that heavy nutty taste.
While the roux is making all happy happy show off your cutlery skills and chop the veggies! Onions, Bell Peppers, Celery, Garlic, Green Onions, Parsley.
As always 2 to 1. Two parts onion, 1 part bell pepper, 1 part celery (be careful with celery, it does cause a bland flavor and can if over done ruin a pot).
Add the onions to the hot roux, wilting the onions while reducing the heat from the pan.
After you see softening of the onions add the garlic.
When the onions and garlic are playing well together add the broth. Be careful! Cold broth into Hot oil can sneak up on ya in a hurry.
Add remaining veggies and a little andouille. Really don't over do the andouille, good andouille, a little goes a long way! AND I made this andouille.
At this point I season, I didn't add salt, I only added two bay leaves, fresh chopped parsley, a pinch of cayenne and a bit of fresh thyme.
After an hour or so add the bowl of meat and whatever else you saved. Your rice has been done now for 45 mins easy. I always do the rice while first starting because..............
Because I am constantly in the kitchen, if I make the rice later on in the cook, I have been known to walk off and forget it was cooking.
Garnish with the green onion tops (the white bottoms I add to the gumbo pot about 5 mins. before serving), its a texture thing.
I didn't make the potato salad..... seems like all I have done since smoking that turkey is eat! LOL
That's it, its the easiest gumbo I think you can make, been having them for Christmas Eve supper since I was a kid.
Save the Thanksgiving turkey bones for the Christmas Eve supper.
Hope ya enjoyed it, I did. LOL