Print
Total:
3 hr 50 min
Prep:
10 min
Cook:
3 hr 40 min
Yield:
4 servings
Level:
Intermediate

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

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