Okey Dokey...you've spent all afternoon making the turkey stock. Now it's time to get the gumbo going!
1 pound smoked sausage, sliced into 1/4 inch half moons (I used Conecuh)
1/2 cup all purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
3 or 4 cloves garlic, chopped
3 quarts of your homemade turkey stock
1 t. salt
1 t. ground black pepper
1/4 t. Tabasco
1/4 t. dried thyme
1 T. Creole seasoning
1/2 - 3/4 pound leftover turkey (either roasted or smoked)
heaping 1/2 cup chopped green onions
heaping 1/2 cup minced parsley
hot cooked rice
Place the sausage and 1 T. oil in large Dutch oven and brown over high heat.
When browned, remove the sausage to a paper towel-lined plate.
Pour the remaining fat into a measuring cup, then add sufficient vegetable oil to make 1/2 cup. Pour the fat and the oil mixture back into the Dutch oven and reduce the heat to low. Reserve the sausage.
Add the flour and stir constantly over low to medium heat to make a dark roux -- preferably a chocolate colored one, which will take about 40 minutes on low heat or 20 minutes over high heat.
Add the onions, bell pepper, celery and garlic to the roux and continue stirring until the onions are translucent and have begun to brown.
Heat the turkey stock to a boil and slowly add the roux/vegetable mixture, whisking to incorporate. Add the salt, pepper, Tabasco, thyme and Creole seasoning.
Return to a boil, then reduce to a simmer. Simmer for one hour.
Add the turkey and the sausage. Simmer for another hour.
Add the green onions and the parsley and heat through about 5 minutes. Serve with hot rice and file' powder.
from Louisiana Cookin' December 2010