Another Gumbo Thread

This is the first time I've used a leftover turkey to make a turkey and andouille gumbo, and I have nothing else to do this weekend while it's single digits outside (perfect gumbo weather, by the way), so why not. The last thing I claim to be is an expert on gumbo, so I welcome all critiques.

It all started with cooking a turkey for Christmas. It was the largest bird I've ever seen - 25lbs. I named him Dwayne. Here's Dwayne with a coat of a homemade herb butter:



After hours in the oven, here's Dwayne in all of his glory:



The next day, what remained of Dwayne was used to make the turkey stock:



Dwayne stock:




Now onto the actual gumbo. Starting with the mise en place:





Then came the roux - it got to a nice dark color. It was actually much darker than the picture shows:





While the roux was going, I browned the sausage. I prefer cutting it into half moons:



Next, adding the Trinity (and some garlic):



Stock goes in, it comes to a simmer, and the sausage goes in. Now there are two hours to kill, so why not enjoy a Trillium Peach Super Soak?



Finally, after a two hour simmer, the turkey meat, green onions, and parsley go in:



You have to skim the fat, and this is the best method I've found. You put a paper towel over the top and it soaks up the fat at the top:



And the final product, with of course some french bread from Reising's: