Turkey Gumbo with Artichokes and Andouille Recipe - Los Angeles Times

Ingredients

• 1 roasted turkey carcass
• 2 onions, chopped
• 2 large carrots, peeled or scrubbed and chopped
• 3 stalks celery, diced
• 1 bunch parsley, leaves and stems, rinsed well and coarsely chopped
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 1/2 cup olive or vegetable oil
• 3/4 cup flour
• 4 cloves garlic, peeled and minced
• 1 onion, peeled and diced
• 2 stalks celery, diced
• 1 red pepper, cored, seeded and diced
• 1 green pepper, cored, seeded and diced
• 2 teaspoons dried thyme
• 1/2 to 1 teaspoon cayenne
• Pinch ground allspice
• 1 teaspoon coarse sea salt
• 7 cups stock
• Turkey bits reserved from stock-making
• 4 links andouille sausage, diced (about 3 cups diced)
• 20 ounces frozen artichoke hearts, thawed and chopped
• Freshly ground black pepper to taste
• 3 cups cooked rice
• 1/2 cup chopped green onions
• Hot sauce to taste