The smoked turkey carcass simmered 'til the wee hours, then cooled enough to de-bone, retrieving all those delicious little smidgeons of meat hidden in the cracks & crevices that can't be carved.
Made me a roux, a deep red one, nearly black, where you have to be quick and stir fast and hit it at just the precise second with enough water to stop it from goin' black, and fast, to keep it from explodin' with cajun napalm all over the kitchen, and keep stirrin' and stirrin' and stirrin' or else you'll get lumps and you don't want lumps. Then dump it in the smoked turkey stock & pickin's in a big pot. Bring to a boil then cut back to just enough heat to keep it bubblin' a little whenever you pause your stirrin', which isn't often.
Smash up a whole garlic bulb, (about twenty cloves), a hand full of bay leaves fresh picked in the swamp, black pepper and red, tabasco, smashed tomatoes & four pounds of chopped okra and some filé too, two or three diced onions, a dash of nutmeg (but don't tell anybody 'bout that), a dash of allspice (don't tell 'em 'bout that either), and a couple tablespoons of pure ribbon cane syrup (for sure don't tell 'em 'bout that one, no, no...),
some Tony Chachere's or Zatarains or Rex's and stir & stir & stir & simmer & stir & simmer & stir...
Got about four more hours of simmerin' & stirrin' to go, and then oh, man!
There's not a thing in this world quite like smoked turkey gumbo the day after Thanksgiving!
Rick
Made me a roux, a deep red one, nearly black, where you have to be quick and stir fast and hit it at just the precise second with enough water to stop it from goin' black, and fast, to keep it from explodin' with cajun napalm all over the kitchen, and keep stirrin' and stirrin' and stirrin' or else you'll get lumps and you don't want lumps. Then dump it in the smoked turkey stock & pickin's in a big pot. Bring to a boil then cut back to just enough heat to keep it bubblin' a little whenever you pause your stirrin', which isn't often.
Smash up a whole garlic bulb, (about twenty cloves), a hand full of bay leaves fresh picked in the swamp, black pepper and red, tabasco, smashed tomatoes & four pounds of chopped okra and some filé too, two or three diced onions, a dash of nutmeg (but don't tell anybody 'bout that), a dash of allspice (don't tell 'em 'bout that either), and a couple tablespoons of pure ribbon cane syrup (for sure don't tell 'em 'bout that one, no, no...),
some Tony Chachere's or Zatarains or Rex's and stir & stir & stir & simmer & stir & simmer & stir...
Got about four more hours of simmerin' & stirrin' to go, and then oh, man!
There's not a thing in this world quite like smoked turkey gumbo the day after Thanksgiving!
Rick
