Turkey Gumbo

Ingredients

• Servings: 4
• 1 1/8 cups vegetable oil
• 1 1/4 cups all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pound smoked sausage, cut into 1/2-inch slices
• 3 bay leaves
• 6 cups turkey stock
• 3 1/2 cups coarsely chopped leftover turkey
• 1 tablespoon file powder
• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons chopped fresh parsley
• 1/2 cup chopped green onions

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 40 mins

Ready Time: 4 hrs 10 mins


• stir oil and flour together in a large, heavy-bottomed pot over medium heat. cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 25 minutes. add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. season with salt and cayenne pepper.
• stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. pour in the turkey stock and stir until the stock and roux mixture are well combined. bring the gumbo to a boil, then reduce heat to medium-low. cook, uncovered, stirring occasionally, for 1 hour. stir in the turkey and the file powder; simmer for 2 hours.
• about 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• skim off any fat that rises to the surface of the gumbo; remove from heat. stir in the parsley and green onions. remove the bay leaves, and serve the gumbo in deep bowls with rice.