Boil carcass in a large pot with water. Remove carcass and meat and reserve broth and meat. In large black iron pot, make a roux using 1 stick margarine and flour. Set aside when nicely browned. In large 6quart aluminum dutch oven saute in 1 stick margarine, onion, celery, bell pepper and okra until limp. Add worcestershire and seasoning to taste. Add stock. Add sausage and turkey meat which has been boiled off the carcass. Serve over rice and garnish with chopped green onions and file.
Originally Submitted
2/16/2010
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