Turkey gumbo

Happy Thanksgiving, everyone!

Here's something to do with all that leftover turkey:

1 c vegetable oil

1 c flour

1 ½ c chopped onions

1 c chopped celery

1 c chopped bell peppers

1 lb andouille sausage (kielbasa also works), sliced

1 ½ t salt

½ t cayenne

3 bay leaves

6 c water or stock

1 lb turkey, cut into chunks

1 T file powder (powdered sassafras, used as gumbo seasoning)

1 T each Paprika, garlic powder, salt, oregano, thyme, pepper

 

Combine oil and flour in large cast-iron Dutch oven, over medium heat. STIR CONSTANTLY AND EVENLY for 20-25 min, until flour/oil mixture becomes the color of chocolate. This is a dark roux. Once the roux is the proper color, add onions, celery and bell peppers and continue stirring 4-5 min. Add sausage, bay leaves and spices. Continue to stir 4-5 min. Add water or broth, stir til well combined. Bring to boil, reduce to medium-low. Cook uncovered, stirring occasionally, 1 hour. Add turkey, simmer for 2 hours. Remove, add file powder and fresh parsley. Serve over cooked white rice.