Turkey Gumbo

Ingredients:

Gumbo

• 450 g smoked sausage, sliced
• 220 g butter
• 1 cup (125 g) wheat flour
• 2 onions, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1 tbsp. Creole seasoning
• Steamed rice for serving

Turkey broth

• 1 turkey carcass
• 2 bay leaves
• 2 stalks celery, diced
• 2 bouillon cubes, chicken
• 1 carrot, coarsely chopped
• 1 onion, chopped

Preparation:

1. Make turkey broth: remove any remaining meat from the turkey carcass and shred or chop coarsely, eliminating large chunks. Refrigerate until ready to use.
2. Place the turkey carcass in a large saucepan with 10 cups of water (you can use reserved turkey broth), bay leaf, celery, bouillon cubes, carrots, and onion. Bring to a boil, reduce heat, and simmer for about 1 hour.
3. Make gumboIn a large Dutch oven, melt the butter over medium heat. Add the flour and reduce the heat to low. Cook, stirring constantly, until the mixture turns chocolate brown, about 15 minutes. Be careful not to let the mixture burn. Add the onion, celery, and green pepper and cook until the vegetables are tender, another 5 minutes.
4. Strain the turkey broth through a fine-mesh sieve and add it to the pot, along with the turkey meat and sausage. Bring the mixture to a boil and simmer for 1 hour.
   
   Add Creole seasoning, salt, and pepper. Serve the gumbo with steamed rice.