Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Lawrence Franz
1 Turkey carcass
2 Turkey legs or thighs
1/2 c Bacon grease
1/2 c Cooking oil
1 c Flour
8 Ribs celery, chopped
3 Large onions, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1/2 c Chopped parsley
1 lb Okra, sliced
1 c Smoked sausage, sliced
1/2 c Worcestershire sauce
Tabasco sauce to taste
1 cn (12 oz.) tomatoes
1 1/2 tb Salt
4 Slices bacon, cut in 1-inch
-pieces
2 Bay leaves
Cayenne to taste
1 ts Brown sugar
1 tb Lemon juice
4 c Rice, cooked

Crack the turkey carcass into several pieces. Place the turkey
carcass and legs in a soup kettle with 3 quarts of water and 1
teaspoon salt. Boil for 1 hour. Remove the carcass and legs and cool.
Remove the meat from the bones and discard the bones. Reserve the
stock and meat. In a heavy dutch oven over medium heat, heat the
grease and oil. Add the flour, stirring constantly, and cook until
dark golden brown. Add the celery, onion, bell pepper, garlic, and
parsley. Cook for 15 to 20 minutes, stirring constantly. Add the
okra and sausage and continue cooking for 5 minutes. Add 2 quarts of
the turkey stock and 2 quarts of water, Worcestershire sauce, Tabasco
sauce, tomatoes, salt, bacon, bay leaves, and cayenne. Simmer,
covered, for 2-1/2 to 3 hours, stirring occasionally. Add the turkey
meat and simmer for 30 minutes. Just before serving, add the brown
sugar and lemon juice. Serve in heated gumbo bowls over rice. (wrv)

Browse by categories