Ingredients
- 1 cup plus 2 tablespoons vegetable oil
- 1 1/4 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- salt
- cayenne
- 1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2 inch slices
- 3 bay leaves
- 6 cups turkey stock
- leftover turkey meat, about 3 to 4 cups
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- 1 tablespoon file powder
- 2 cups cooked long grain white rice
Directions
In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the turkey. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat . Stir in the parsley and green onions. Remove the bay leaves and serve in deep bowls with rice. you

5 Healthy Weeknight Dinners
Easy Appetizers
All About Melissa d'Arabian
5 Simple Summer Dinners
Simple Slow Cooker Recipes
Decadent Chocolate Desserts
Foods for Entertaining a Crowd
Bobby's Burgers
Simple Summer Recipes
Giada in Paradise






















Up a Notch Gumbo
Rated: 5 stars out of 5