Bring the turkey carcass and the water to a simmer in a stockpot. Simmer for 1 1/2 hours. Strain the stock. Cook the andouille and sausage in a skillet until brown. Remove the andouille and smoked sausage to a bowl using a slotted spoon, reserving the pan drippings. Cook the okra in the reserved drippings. Melt the butter in a stockpot and add the flour. Cook until the mixture is brown, stirring frequently to make a roux. Add the green onions, onions, celery, garlic, parsley and bell pepper and saute until the onions are translucent. Add the salt, pepper, cayenne pepper, file powder, Worcestershire sauce, Tabasco sauce, bay leaves and liquid smoke and cook until the mixture is slightly reduced. Add the okra, smoked sausage, andouille, turkey and turkey stock and mix well. Cook for 1 1/2 to 2 hours. Remove and discard the bay leaves. Serve over hot cooked rice.
Makes about 1 gallon.
"Gumbo is New Orleans' own concoction. It is neither French nor Spanish but an original dish developed from the specialties of the area. There are all different types of gumbo: seafood, file, okra, z'herbes (made with an assortment of greens), and choux (made with cabbage). Gumbo is my brother's way of taking care of all the le3ftovers after Thanksgiving and clearing out the refrigerator to make room for the next holiday's delights." Pamela D. Lyles da cajn critter
Reprinted with permission from © Pamela D. Lyles, Da Cajn Critter, by Pamela D. Lyles click for book review
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