I'm getting H U N G R Y as I write this! Also looking for a good Turkey Rice Soup to use up my leftover Thanksgiving bird! Ask any ye shall receive. Gumbos "always" served over rice . From Christmas 2009 Recipe exchange Thanks Cecil http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/1261923129 On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> wrote: Holiday Greetings! I don't have anything written. Nobody who does it well writes it down here. I've learned from observation and trial and error. Making gumbo is an always evolving process. No two gumbos are alike unless you make it from the jar and always use the recipe on the jar! This is where I'm at in making my gumbo: (I always take an extreme amount of time--- I relax and relax and relax) Start by making a broth with the carcass. Holy trinity sautéed to clear state with a tiny bit of oil. (a couple onion, a couple celery, and a couple bell pepper) Garlic. (either a couple pods minced or a couple heads leaving the peeled pods intact) Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large pinches dried) Tony Chachere's no-salt variety (a light sprinkle to cover the whole mixture) Don't add salt at any time. You already seasoned your turkey! Put in your carcasse and pan roast it to develop flavor and get the bones to start releasing their magic. Cover with water or poultry broth or mixture.(remember use no-salt, low salt variety) Taste to see if you like it. If you don't like it now, you won't like it later. Fix it. (Not the pepper heat---you fix that in the gumbo) Bring just about to a boil, set fire to very low, and cover. A couple hours later check to see if you're happy or you'd like to leave it an hour or two longer. The idea is to get the gelatin out of the bones and bring the flavor from the inside into the pot. Somewhere along the line make a roux. (Make a large roux --- you can save the extra in the fridge) The standard roux is equal parts flour and oil but you can make it in any combination from dry flour up to equal parts. The dry roux is another labor of love because it takes so long. The best roux can be felt in your arm. Stir, stir, and stir and don't blink your eyes. The higher the fire the faster you stir. Remember: one black speck, start over! I've found that the roux I like the best for gumbo has taken on a dark brown color and then by magic there is a reddish hue. Immediately take it out and put into a small bowl exposed to the air. I still remember my mom's roux after sitting out for a half-hour or so would look pale. I had to taste it (and sometimes make a small sandwich with it because it was so wonderful !!!) Sweeten three large onions: Small chop and sauté till clear with a touch of oil. Put lid on, lower fire till very low. After 30 minutes set aside without removing lid. Never remove lid until time to go in gumbo. Purists say don't add any meat that didn't come off the carcasse, But I enjoy fresh green-onion sausage in mine. And maybe a little andouille. (not very much) Some leftover boneless/skinless turkey thigh chunks goes well. If you do use sausage, pan fry on the side to get the oils out. When happy is happy carefully take out the carcasse. Slow and easy so you don't leave too may small bone fragments behind. Add a couple of large serving spoons roux and mix in thoroughly. Add sweetened onions. Use some of the gumbo to get the sweetness left in the onion pot. Add any other meats. Simmer 1/2 hour and check for seasonings. It is at this time you adjust the heat. I don't ever add any pepper unless it's for my son. Then I'll add a teaspoonful of Tabasco! You can simmer longer but it's done. And it will be better tomorrow.