Turkey Stock: Remove turkey carcass to a large pot. Cover with water, bring to
boil. Lower to a high simmer and cook for two hours. Remove bones and reserve for
Gumbo: In a 2-gallon stockpot, heat oil over medium-high heat. When oil is hot,
add flour and using a wire whisk, stir constantly until roux is golden brown. Do
not scorch. Add onions, celery, bell pepper and garlic and cook approximately 3-5
minutes or until vegetables are wilted.
Add andouille; blend into vegetable mixture and sauté for 15 minutes.
Add turkey stock, one ladle at a time, stirring constantly until all is incorporated.
Bring to a rolling boil, reduce to simmer and cook approximately one hour.
Add turkey, and cook for 30 minutes.
Add oysters and simmer for an additional 10 minutes.
Season to taste using salt and pepper and serve over cooked rice.