Name: Turkey and Sausage Gumbo
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 servings
Ingredients: Reserved turkey bones and wings from roasted turkey; Kosher salt and freshly ground black pepper, to taste; 1 pound andouille sausage, sliced; 1 stick (8 tablespoons) unsalted butter; 1/2 cup vegetable oil; 1 1/2 cups all-purpose flour; 3 celery stalks, diced; 1 green bell pepper, diced; 1 large yellow onion, diced (or 2 small onions); Creole Seasoning, recipe follows; 3 bay leaves; 4 cups pulled turkey breast and dark meat, from turkey leftovers; 3 tablespoons hot sauce, preferably Crystal, or white vinegar if you don’t want it to be spicy, plus more to taste; Fish sauce, to taste; 2 cups chopped fresh or frozen okra; 2 cups cooked white long-grain rice; 3 green onions, thinly sliced; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; 1 teaspoon ground white pepper or 1/2 teaspoon ground black pepper; 1 teaspoon kosher salt; 1/2 teaspoon cayenne pepper

Directions

Watch how to make this recipe.

Place the reserved turkey bones and wings, 1 teaspoon of salt and 4 quarts of water in a large stockpot and bring to a simmer for about 1 hour.  
Cook the andouille sausage in a large Dutch oven over high heat until browned, about 5 minutes. Transfer to a baking sheet or large bowl. Set aside.
To make a roux, melt the butter and oil together in the same Dutch oven over medium heat. Add 1 cup of the flour and cook, stirring frequently, until the flour dissolves and the mixture turns to a rich milk chocolate brown color, about 30 minutes.
Once the roux is the desired color, stir in the remaining 1/2 cup of flour. Add in your celery, bell peppers and onions and cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes. Season with a pinch of salt and 1 teaspoon of the Creole Seasoning.  
Slowly whisk in the turkey broth one ladleful at a time until all the broth is in the roux. Season again with salt and some of the Creole Seasoning. Add your bay leaves and hot sauce or vinegar. Let simmer for 45 minutes. 
Add the pulled turkey leftovers to the baking sheet with the andouille sausage and combine. Add the mixture to the gumbo. Taste and season the gumbo to taste with the fish sauce and more Creole seasoning and hot sauce. Be sure to skim off any fat on top of the gumbo; it can be reserved for another use.  
Once the gumbo is flavored to your liking, stir in the okra and cook for about 5 minutes.
Serve the gumbo with the rice and garnish with the green onions.