Turkey Bone Gumbo

turkey bones and skin
3 quarts water – or enough to barely cover the bones
1 T Creole/Cajun seasoning, such as Tony Chachere’s, if you can find it or substitute 1 T salt
1/2 c oil
1/2 c flour
2 onions chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 stalks celery, chopped
Tabasco
salt and pepper to taste
2 bay leaves
1 tsp dried basil
1/2 c chopped parsley
2 c chopped leftover turkey
1 lb andouille – or “Creole” – sausage, chopped. Use diced ham, if you can’t find the sausage
Green onion tops
File powder (may be omitted)

Put the turkey bones and skin into a large pot and add the water and the Creole seasoning (or salt).  Bring to a boil and simmer, with no lid, for about 1 ½ hrs.
Warm the oil in a frying pan, then add the flour and stir over low heat until it’s medium brown (hazelnut colored).  Add the onions, garlic, bell pepper, and celery and cook until wilted.    Remove the turkey bones from the broth and slowly whisk the broth into the vegetable/roux mix.  Add salt and pepper to taste, a dash of Tabasco, the bay leaves, basil and parsley.  Simmer uncovered for 1 hour.  If using sausage, fry it in oil until lightly browned in order to remove a little of the fat, then add the chopped turkey and sausage (or ham) to the gumbo and simmer 15 minutes longer.  Add the green onions and cook a few minutes.  Serve the gumbo over cooked rice and add a dash of file to each dish.