MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Smoked Turkey Gumbo
  Categories: Cajun, Gumbo, Ceideburg 2
       Yield: 6 servings
       1    Smoked turkey, carcus
            -including any skin
      10 c  Water (approximately)
       1    Onion, sliced
       1    Stalk celery, sliced
       3    Sprigs parsley
       1    Sprig fresh thyme, or 1/4
            -teaspoon dried thyme
       1    Bay leaf
     1/4 c  Vegetable oil
     1/4 c  All-purpose flour
     1/2 c  Finely diced onion
     1/2 c  Finely diced celery
     1/2 c  Finely diced green or red
            -bell pepper
       1 ts Chile powder (New Mexico,
            -California or ancho)
     1/2 ts Salt
     1/4 ts Pepper
     1/4 ts Dried thyme, crumbled
     1/4 ts Dried oregano, crumbled
     1/8 ts Cayenne (optional)
       2 lb Assorted, shellfish *
       2 c  Cooked long-grain rice
   * small raw shrimp, peeled and deveined; cooked crab meat; small
   shucked oysters
   Place the carcass in a stock pot, breaking it up, if necessary, to
   make it fit.  Add water to cover.  Bring to a boil, reduce to a
   simmer, and skim off any foam that comes to the surface.
   Add the sliced onion, celery, parsley, thyme sprig and bay leaf;
   simmer, uncovered, skimming occasionally, for 2 to 4 hours.  (The
   longer you cook it, the richer the stock will be.)   Do not let the
   stock boil or it will turn cloudy.
   Heat the oil in a large, heavy skillet (preferably cast iron), over
   medium heat.  Stir in the flour and cook, stirring and scraping the
   entire bottom of the pan at least every 10 seconds, until the
   resulting roux cooks to a deep mahogany color, 10 to 15 minutes.
   Adjust the heat to prevent scorching, which can give a bitter taste.
   Turn off the heat and continue stirring a minute or two until the
   mixture no longer gets darker on the bottom.
   Carefully stir in the diced vegetables tables; don't let the roux
   splatter it can cause nasty burns.  Stir to coat the vegetables
   evenly with roux; stir in the chile powder, salt, pepper, herbs and
   cayenne; set aside. (The roux may be prepared to this point while the
   stock cooks.) Strain the stock, let it stand until the fat rises to
   the top, and skim off the fat.
   Bring 8 cups of the stock to a boil in a large pot, stir in the roux
   vegetable mixture and simmer until slightly thickened, about 15
   Add the shrimp, crab and/or oysters and simmer just until done, about
   5 minutes.  Taste for seasoning and correct if necessary. Serve in
   soup bowls over small scoops of rice.
   Serves 6 to 8.
   PER SERVING:  255 calories 22 g protein, 21 g carbohydrate, 9 g fat
   (1 g saturated), 92 mg cholesterol, 343 mg sodium, 1 g fiber.
   Jay Harlow, San Francisco Chronicle, 11/23/92.
   Posted by Stephen Ceideberg; December 2 1992.