-
1
Prepare turkey broth; Cut carcass into several pieces.
-
2
Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
-
3
Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
-
4
reserve remaining celery and onion for making gumbo later.
-
5
In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
-
6
Add 2 quarts of water; heat to boiling over high heat.
-
7
Reduce heat to low and simmer uncovered, 1 hour.
-
8
Drain broth through colander into a bowl and discard solids and return broth to saucepot.
-
9
Heat broth to boiling and boil uncovered 5 minutes.
-
10
Set aside.
-
11
Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
-
12
Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
-
13
In same saucepan heat oil over med-hight heat.
-
14
Add kiebasa and cook 2 mins or until lightly browned.
-
15
With a slotted spoon transfer kielbasa to plate.
-
16
Stir 1/4 cup turkey broth into flour in cup until paste forms.
-
17
reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
-
18
Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
-
19
Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
-
20
Add rice heat to boliing.
-
21
Reduce heat to low cover and siimmer 18-20mins until rice is tender.
-
22
To serve, discard bay leaf from gumbo.
-
23
Spoon gumbo over rice in bowls.
