Cajun Turkey Andouille Gumbo

Leftover turkey carcass and turkey meat (8 cups deboned meat)
water
3 lbs. smoked turkey sausage, sliced
3 lbs. smoked andouille sausage, sliced
5 lbs. frozen sliced okra
4 cups chopped onion
4 cups chopped celery
2 chopped bell peppers
2 Tbsp. olive oil
3 cups all purpose flour
3 cups canola oil
Tabasco, garlic, salt, parsley to taste
white rice, cooked

Place carcass and leftover turkey scraps and bones in a large pot. Cover with water and bring to a boil. Simmer one hour. Season broth to taste. While the broth is cooking, heat olive oil in a dutch oven and saute 3 lbs. of okra, onions, celery and bell peppers until tender and okra is cooked. Stir vegetables about every 3 minutes and "pull" the slime strands up with a wooden spoon to break up the slime. At the same time, heat canola oil in a heavy skillet. Add flour and stir constantly to make roux to a dark brown color. Only stop stirring the roux to give the okra a stir. When broth is done, remove carcass and debone meat. Add vegetables to the broth and stir in roux one scoop at a time to blend well. Add sausage and reduce to a simmer about one hour. Season to taste and serve over 1/2 cup cooked white rice (included in the calorie count).

Serving Size: 70 1 cup servings

Number of Servings: 70

Recipe submitted by SparkPeople user JULIP18.