Based off of this recipe:
http://forums.egullet.org/index.php?/topic/127905-chicken-and-andouille-gumbo/Wild Turkey and Andouille GumboThis takes a bit of time to prepare - it would be best to cook the turkey and the broth, and make the roux, one day ahead.
Turkey/Stock
One wild hen or tom
Onion/carrot/celery/garlic/thyme, if desired
Roux
1 c oil (use half bacon drippings and half peanut oil)
1-1/2 c flour
Vegetable Seasonings (Don't chop them too small; large dice is fine):
2 large yellow onions, chopped
1 bell pepper, chopped (green bell peppers are traditionally used)
4 ribs celery, chopped
garlic, if desired
Other Ingredients
2 bay leaves
a few tablespoons kosher salt
red and lots of freshly ground black pepper to taste
dried thyme to taste
garlic powder and onion powder, or whatever other seasonings you want to add
hot sauce
Worcestershire sauce
1/2 lb andouille sausage, cut into about 1/4" rounds and browned slowly in skillet on both sides
1/2 c of tasso, julienned, if desired
1 bunch parsley leaves, chopped
1 bunch green onion tops, chopped
file powder, optional
cooked white rice
First, the turkey:
Divide the turkey into drumsticks, thighs, wings, and breasts. Reserve the breast meat (boned, skin on or off) for the very end.
Brown the legs and wings in a bit of oil or butter (season with salt/pepper), then place in a big pot with the turkey carcass and any meat trimmings. Cover the meat and bones with water (or chicken broth) and simmer gently until the meat is nice and tender - this could take up to 3-4 hours depending on how old your turkey was. If you're feeling inspired, you can add chopped onions, carrots, and celery plus some garlic and thyme for a more flavorful broth. Once the turkey is tender, reserve the meat (chop it) and the broth. You will need about 3 qts of broth.
Then the roux:
Bring a stool into the kitchen if you don’t want to be standing too long. Heat oil over medium heat and add flour slowly. Whisk mixture with a wire whisk (a flat-bottomed one works best) in a heavy skillet; cast iron is preferred. Keep whisking until bubbles subside, then switch to a flat-bottom wooden spatula. Reduce heat to low. It takes about an hour. Do not let the roux burn (if you quit stirring it will burn). If you burn it, start over. You CANNOT repair a burnt roux. Don’t leave the stove. Just stir. About the time you are ready to give up, it will start coloring. Just keep stirring constantly until the roux is the color desired, about the color of an old copper penny.
Immediately add your vegetable seasonings. They will stop the browning process. Add bay leaves, too. Cook, stirring, until vegetables are tender, about 5 minutes or so. Transfer roux mixture to a stock pot (needs to hold about 2-gallons) and place back on medium heat. Slowly add warm stock, stirring in and incorporating each ladle as you go. Bring to a boil, then reduce to simmer. Season well to taste using all of the spices, hot sauce and Worcestershire sauce. Now, just simmer away for about an hour or so for the roux to develop.
After gumbo has cooked about an hour (you could probably go 30 to 45 minutes if you want), add your sausage and simmer about another half-hour.
If you would like to include the breast meat in the gumbo, slice into 1/2 inch pieces. Season generously with salt and pepper. Heat a cast iron pan until nice and hot, add butter and some minced garlic, and saute the meat until it is just cooked through. Please don't overcook!
Skim oil from top of gumbo, then add your braised turkey, parsley and onion tops during the last 5 minutes of simmering the gumbo. Serve over white rice. Let the guest add file (about 1/4 to 1/2 teaspoon) to their bowl when served, if desired. Also put the hot sauce on the table in case individuals want a little more heat.
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P.S. Gumbo tastes better the next day, after the flavors have had a chance to come together. If you make it a day early, be sure to stir in the parsley and green onions just before serving.
P.S.S. Lots of people add okra (but I don't usually). If you’re cooking for a group of people and you don’t know preferences, just leave it out. If you do add it, add the frozen WHOLE okra (makes it easier for people to remove if they don’t like it) during the last 10 or 15 minutes of cooking. Don't cook it too long.
