Utilizes a smoked turkey carcass for the stock to provide a profound BBQ-style depth.
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Place the smoked turkey carcass in a large pot with 12 cups of water; simmer for 2 hours to create a smoky stock, then strain and reserve 8 cups of liquid.
In a heavy-bottomed Dutch oven, combine the vegetable oil and flour over medium-low heat, whisking constantly for 30-45 minutes until the roux reaches a dark chocolate color.
Immediately add the diced onion, bell pepper, and celery (the 'Holy Trinity') to the roux to stop the cooking process, sautéing until softened.
Stir in the minced garlic and sliced andouille sausage, cooking for 5 minutes until the sausage fat begins to render.
Slowly whisk in the reserved smoked turkey stock, ensuring no lumps form in the roux base.
Add the Cajun seasoning, thyme, bay leaves, and shredded turkey meat, then bring the mixture to a gentle boil.
Reduce heat to low and simmer uncovered for 1.5 to 2 hours, skimming any excess oil from the surface as it rises.
Taste for seasoning and serve hot over steamed white rice, garnished with green onions or file powder.
