Turkey and Hot Sausage Gumbo





1 1/2 pounds cooked turkey meat

1 turkey carcass

1 pound Chaurice sausage or other fresh hot link sausage

3/4 cup butter

1/2 cup flour

1 cup chopped onion

1 cup chopped green bell peppers

1 cup chopped celery

1 tablespoon minced garlic

1 tablespoon File powder

2 bay leaves

1 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon sage

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

2 teaspoons salt

2 cup diced tomatoes

2 quarts turkey stock


            Trim as much meat as possible from the turkey carcass as possible and cut about 1 1/2 pounds of meat into bite sized pieces and set aside. Break the turkey carcass into several pieces and place in a stock pot with 3 quarts of water. Bring the pot to a boil, lower the fire and simmer for 3 - 4 hours. Strain the stock and set aside.


            Meanwhile, slice the hot sausage into 1/2 inch rounds and spread out evenly on a sheet pan or shallow baking pan. Place in a hot oven (400ยบ) and allow the sausage to brown, about 20 minutes. Carefully remove the pan from the oven and pour off the rendered fat. Set the sausage aside.


            In a large heavy bottomed Dutch oven, melt the butter over a medium high fire. (If  you wish you may replace part or all of the butter with the rendered sausage fat). Whisk in the flour and make a dark brown roux as described on page ___.  As soon as it is the proper color add the chopped onion, bell pepper and celery. Stir well and cook until tender, from time to time allowing the vegetables to stick a bit and then scraping up the bottom of the pan. Add the garlic and cook for 1 minute.  Stir in the bay leaves, thyme, basil, sage, white, black and cayenne pepper and salt. Cook for 1 minute. Add the chopped tomatoes and cook for 5 minutes, repeating the sticking and scraping process.


            Slowly pour in the turkey stock, mixing well. Bring the pot to a boil, reduce the heat and simmer for 30 minutes. Add the reserved turkey meat and sliced cooked sausage and bring back to a boil. Lower the fire and simmer for 15 minutes. Adjust the seasoning, skim off any excess fat and add a little more stock if the gumbo is too thick. Serve in large bowls over steamed rice.