YUM!

Today I crafted Turkey Gumbo from scratch! I am quite proud of myself and. . .
















. . . it tasted GREAT! (Although it does not look super appealing)

Here is the recipe:

Turkey Bone Gumbo
Roux:
1 cup fat--I used a combination of sunflower oil and lard from pasture-raised hogs
1 heaping cup all purpose flour
[I didnt use any flour instead I added okra to get the gumbo texture]

Seasoning vegetables & sausage:
1 ½ cups chopped celery
1 ½ cups chopped green pepper
3 cups chopped yellow or white onion
Salt
Black pepper
1 pound Andouille or country sausage, preferably smoked, cut into bite size pieces

Turkey & turkey stock: [YES I made my stock from a Turkey Carcass, so Primal!]
Turkey carcass, picked of at much meat as possible and reserved
1 gallon water
3 Bay leaves
A pinch of cayenne
A handful of fresh thyme sprigs or a teaspoon of dried thyme
A handful of Parsley stems
1 onion, quartered, plus the skins from your chopped onion seasonings
1 carrot, cut into 1-inch chunks
2 stalks of celery, plus ends and pieces from your chopped celery seasonings
Ends and pieces from your chopped green pepper seasonings
A couple of smashed garlic gloves
1 tablespoon whole peppercorns
2 whole allspice berries, optional
A few drops of hot sauce
Several pinches of salt

To Finish:
1 cup chopped scallions, thinly sliced
1 cup chopped parsley
Buttered white rice [Instead of rice I grated zucchini and pan fried it in EVOO, Delicious]
File powder optional
Hot sauce

1. First assemble all of your seasonings and have them at the ready and your stock well under way before you begin making your roux.
2. In a large stock pot, start your turkey stock. Your carcass needs to be fully submerged under water. It will likely be necessary to cut your carcass down the breast bone or into several pieces to make this happen. Bring the stock to a gentle boil, then turn down to a steady slow simmer and cook for about 2 hours. Taste stock for seasoning and add more salt if necessary. Remove the carcass from the stock and set aside to let cool. When cool enough to handle, meticulously pick the meat from it and set aside. Strain the stock and reserve.
3. Melt Bacon fat/Lard in large pot
4. Dump your vegetable seasonings - okra,onion, celery, and green pepper- into your melted fat and stir. Add a good pinch of salt and pepper and cook until wilted, about 5 minutes. Add your sausage and cook 5 minutes more.
5. Next whisk in gradually about 8 cups of stock. Bring to a simmer and cook uncovered for 1 ½ hours. Add your reserved turkey meat and simmer another 10 minutes then stir in your parsley and scallions. Taste for seasoning and add more salt and pepper as desired. Serve over hot, buttered rice and pass the hot sauce and file powder at the table.


It was so good folks were asking for seconds!
Did I mention I made sure to keep it paleo =)

Had a good Talbata Something Else WOD today. Legs are TIGHT but my pull ups feel good. Scored 288!