Turkey and Andouille Gumbo

Looking for something to do with that leftover turkey?  We make this every year with our Thanksgiving turkey.  This is a family recipe that has been tweaked over the years.  We save our turkey carcass and boil it down and make a homemade stock.  We save all of the meat from the stock and use it in the gumbo.
If you can't find andouille sausage, or it is too spicy, you can use smoked sausage as a substitute.  FYI, this makes A LOT of gumbo.  We usually end up freezing half of it and saving it for a quick dinner.
We used Aidells Cajun Style Andouille Sausage because that is the only kind we can buy here, it is pretty hot, but has good flavor.

Turkey and Andouille Gumbo:
click here for printable version



2 cups celery, finely chopped (about 1 bunch of celery)
2 cups onion, finely chopped (about 2 medium onions)
1 1/2 ounce garlic, minced (about 1 bulb)
1/2 cup parsley, chopped
2 cups green onions, thinly sliced
1 cup flour
1 cup olive oil
3-4 quarts warmed turkey stock (can substitute canned chicken broth)
3 pounds Andouille sausage (or substitute)
6 cups shredded turkey meat 
4-6 bay leaves
1 teaspoon thyme
salt and pepper to taste
white rice, prepared


Chop and slice all vegetables.  Begin warming the stock on low.  Cut the sausage into rounds and brown on both sides over medium-low heat.  

When finished, deglaze the skillet with some of the stock.
In a very large stockpot, heat olive oil over medium heat and add flour to begin cooking a roux.  Stir constantly, until the roux is the color of peanut butter, this takes about 20-30 minutes.

Add the onions, celery, garlic, parsley and 1 cup of the green onions.  Saute 5 minutes.
Slowly add the stock.
Add bay leaves, thyme, sausage and turkey meat.

Bring to a boil then lower the heat to a simmer, cover.  Simmer on low for 1 hour.
Add remaining green onions and simmer for another hour.  
If the gumbo needs to thicken, simmer uncovered for all or part of the last hour.
Serve over white rice.