Ingredients:
-Lawrence Franz
1 Turkey carcass
2 Turkey legs or thighs
1/2 cup Bacon grease
1/2 cup Cooking oil
1 cup Flour
8 Ribs celery, chopped
3 Large onions, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1/2 cup Chopped parsley
1 lb Okra, sliced
1 cup Smoked sausage, sliced
1/2 cup Worcestershire sauce
Tabasco sauce to taste
1 can (12 oz.) tomatoes
1 1/2 tbsp Salt
4 Slices bacon, cut in 1-inch
-pieces
2 Bay leaves
Cayenne to taste
1 tsp Brown sugar
1 tbsp Lemon juice
4 cup Rice, cooked
Instructions:
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)
Servings: 16
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