Chef Ricky Cheramie's Turkey Creole Gumbo
(makes 8 servings)

• 1 Cup plus 2 Tablespoons Vegetable Oil
• 1 Cup Flour
• 2 Large Onions, chopped
• 1 Head Celery, chopped
• 2 Ea Green Bell Peppers, chopped
• 2 Ea Red Bell Peppers, chopped
• 1 Tablespoon Minced Fresh Garlic
• 6 oz Tasso, diced
• 1 lb Andoullie sliced into rounds
• 2 Ea Bay Leaves
• 2 Tablespoons Creole Seasonings
• 1 Turkey Carcass
• 1 Gallon Cold Water
• 1 1/2 Pound Turkey Meat
• 1 Cup Scallions
• 1/2 Cup Parsley
• Salt and Pepper to Taste

For Stock
Place turkey carcass in stock pot, add cold water, bring to a boil, reduce heat and simmer for 2-3 hours. add 1 medium onion, 1 rib celery, 1 small carrot, 1 clove garlic, and 1 bay leaf in last hour stock is cooking

For Roux
In a heavy gauge pot over medium heat, heat 1 cup vegetable oil, slowly add flour, contantly stirring until the color of milk chocolate is reached.

For Gumbo
Saute onions, celery, bell peppers, and garlic until soft and translucent. Add andoullie and tasso cook 2 minutes. Add Creole seasoning and bay leaves, cook 1 minute. Add stock, bring to a boil, wisk in Roux, let boil for about 1 minute. Reduce heat and simmer for about an hour, add turkey, scallions and parsley in last 20 minutes. Server with rice.