Richards Roast Turkey And Oyster Gumbo Recipe

To make the roasted turkey stock, save all of the original roast turkey pan drippings and all the trimmed skin, meat and bone from the roast turkey carcase. Add water, bring to a boil and simmer with the drippings and carcase for an hour or so until you have a rich stock. Strain and reserve the stock.

Prepare the seasoning mix and the aromatic vegetables and reserve.

In a skillet brown the sliced sausage slightly and reserve.

Bring the stock to a boil and add minced garlic and browned sliced sausage.

Prepare a very dark roux and add as much of the aromatic vegetables as possible and about half the seasonings to the roux. Stir until the roux and vegetables form a mass, incorporating all the roux. Drop by spoonfuls into the boiling stock. Add the remainder of the aromatic vegetables and the seasonings to the boiling stock. Mix by stirring and simmer for twenty minutes until the vegetables are cooked.

Add the turkey and oysters with juice.

Simmer for about 10 minutes. The oil may be removed from the surface at this point.

Serve with a large spoonful of white rice on top of the gumbo and slices of French bread for sopping.

*Note: Use red instead of green peppers for a very colorful gumbo.