Pableaux’s Turkey Bone Gumbo
Pableaux Johnson of The Red Beans Road Show made this, his personal turkey gumbo recipe, for an interview with Serious Eats. Photos by Chris Granger .
Make the Broth
- Place turkey carcass in large stockpot. Add celery, onions, water, salt, peppercorns, and bay leaves.
- Bring to a boil, reduce heat to medium and simmer, uncovered, for 2 to 4 hours (the longer the better).
- Remove from heat and skim any fat that has risen to the surface.
- Strain through a large colander into another pot.
- Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
- Use immediately or freeze in quart-size containers.
- Makes about 2 to 3 quarts (or enough for 1 gumbo).
Make the Gumbo
- Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.
- Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
- Season onions, bell peppers, and celery with salt and cayenne and add them to the roux.
- Cook and stir vegetables and roux over medium heat until vegetables are soft, about 5 minutes.
- Add sausage and cook, stirring often, for 5 to 7 minutes.
- Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
- Add reserved turkey meat and simmer for 30 minutes.
- Add parsley and green onions.
- To serve, ladle into soup bowls over steamed white rice.