I actually made this after Christmas, but I just came across the pictures I took. We had an extra turkey for some reason, so I cooked the whole thing one night and used it for this gumbo the next night.
First, I made a roux with vegetable oil and flour (as I may have stated in other threads, I enjoy a darkish roux):
Next, I added just the onions:
I then added the rest of the vegetables (celery, bell peppers, garlic):
I forgot to take a picture of this, but after sautéing the vegetables, I threw in the cut up sausage and roughly deboned turkey.
Following that, I added turkey stock:
After cooking for about an hour, I added green onions, basil, a few bay leafs, and some sprigs of thyme:
I let it cook for another hour or so, and right before eating, I threw in some parsley (throughout the cooking process, I removed the oil and bones that floated to the top):
The finished product:
This post was edited on 1/17 at 9:46 am