Emeril's Turkey Gumbo

Ingredients

Cooking Directions

Turkey Bone

Combine the oil and flour in a large cast-iron pot or Dutch oven. Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 20 minutes to 25 minutes, to make a dark brown roux the color of chocolate.

In a bowl, season the onions, bell peppers, and celery with the salt and cayenne. Add to the roux and cook, stirring, until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the cooled broth and bring to a boil.

Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.

Remove from the heat and adjust the seasoning to taste. Spoon rice into the bottom of large soup bowls and ladle the gumbo on top. Serve with hot French bread if desired, sprinkle filé powder into the gumbo at tableside according to personal taste.

Turkey Broth

Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves. Bring to a boil, reduce the heat to medium, and simmer uncovered for 2 hours, stirring occasionally and skimming any foam that forms on the surface.

Remove from the heat and let cool. Skim any fat that has risen to the surface. Strain through a large fine-mesh strainer. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery for the gumbo.

Use right away or store the broth in quart containers in the refrigerator for up to 2 days, and in the freezer for up to 2 months.

Recipe excerpted from Louisiana Real and Rustic, Emeril Lagasse with Marcelle Bienvenu, William Morrow and Company, New York, © 1996