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This is a super-simple recipe that takes a long time to make. First there’s the hour that you spend simmering the smoked turkey wings in the stock…and then you need to make a roux. A couple years back, I found a simple way to make the roux – but it also takes a long time…
Preheat the oven to 350 degrees, whisk together equal parts canola oil and flour in an oven-safe pot, then put that pot in the oven. After 1.5 – 2 hours, you’ll have a nice dark roux, carefully remove the pot from the oven and continue with the rest of your recipe.
The rest of this recipe is pretty simple – add the onions, garlic and celery to the roux and cook until the veggies are softened (about 5 minutes), then add the stock and sliced andouille sausage. Simmer everything for another hour (what are we at, 3 hours now?). While everything is simmering, remove the turkey meat from the bones and cut it up. After that hour of simmering, add the turkey meat, bring the whole thing to a boil, and then reduce it to a simmer for about 5 minutes. Serve the gumbo with rice, hot sauce and some sliced scallions.