Smoked Turkey Gumbo (picture heavy)

Grub Blogger

I think I have a new tradition. Smoked turkey stock the day after TG; Smoked Turkey Gumbo the Saturday after TG.

I have an extensive post on gumbo here: http://www.grubblogger.com/2009/09/09/gumbo/ so I won't get too far into it. A couple of things I would change in that (old) post are: 1) add just the onions to the roux for a few minutes - the onions will caramelize a bit and further darken the roux and 2) always use homemade stock and let it come to room temp before adding (slooooowly) to the roux.

To make the stock I sliced off the remaining meat and reserved to toss into the gumbo pot, taking off the skin and throwing into a stock pot with the bones. Threw in a couple of bay leaves, half a head of garlic, fresh herbs from the garden and about 15 whole peppercorns. While that came up to a boil, I roasted carrots, onions and celery at 400* in the oven for about an hour until browned. Then pitched that in the pot and simmered for about 4 hours. Strained and refrigerated over night, skimmed the fat, and ready to go with the gumbo recipe. Really killer stuff.
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