Turkey gumbo time

I've had my stock pot going since 8 p.m. last night with the carcasses of 2 fried and 1 smoked turkey along with the requisite onions, carrots, celery, bay leaves and a few other seasonings.

I won't shut it down until about noon today and strain it and let it cool to skim the grease off the top and then put some away and use the rest for either gumbo or turkey soup.

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Instead of the controversial potato salad in the gumbo

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Why is this controversial? Everybody down the bayou does this.

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My in laws threw out the carcass despite me taking the bones home every year for the past decade. I wanted to climb into the trash can to retrieve it but my wife said no.

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I invited a good friend of mine, along with his wife and they have been regulars for many years for T-Day. The first year they came I fried 3 turkeys and we went through all of them except about 1/2 of the last bird so I carved off the meat and had all the bones set aside for my stock.

This gal is way OCD and when I went to look for the carcasses to make my stock I couldn't find the bones. Yep, she wanted to "help" and tossed all the bones in the trash and proceeded to scrape plates, toss cans, napkins, paper plates, etc. on top of them. I let her know she shouldn't have done that and so far, so good as she now leaves the birds alone.

But, like you, I was sick losing all that potential great stock making material.

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controversial potato salad in the gumbo

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stuffing

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you are officially a Yankee

RIP

Thanks. Cracked the leg bones in half. Tossed the neck in trash due to limited time for stock.

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Why is this controversial? Everybody down the bayou does this

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They also boil their crawfish in plain water and then toss Tony's on top in an ice chest.

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That’s a Lafayette thing

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No it's not

I grew up in Lafayette and nobody did that

Stick to your Nola fake Cajun shite

left over dirty rice with the gumbo is money

Made some Friday after we smoked a couple of turkeys Thursday. It's just a different ball game when you use a rich stock that's simmered for a few hours. Man it was good. I really like the hint of smoky flavor that comes with it too. What does everyone throw in with the carcass and bones? I add a couple of quartered onions, a peeled head of garlic, black peppercorns, rough chopped celery, bay leaves and salt.