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Ingredients

1 ⅛ cups vegetable oil 1 ¼ cups all-purpose flour 1 ½ cups chopped onion 1 cup chopped celery 1 cup chopped green bell pepper ½ teaspoon salt ¼ teaspoon cayenne pepper, or to taste 1 pound smoked sausage, cut into 1/2-inch slices 3 bay leaves 6 cups turkey stock 3 ½ cups coarsely chopped leftover turkey 1 tablespoon file powder 1 cup uncooked white rice 2 cups water 2 tablespoons chopped fresh parsley ½ cup chopped green onions

Nutrition Info

1431.7 calories carbohydrate: 81.7 g cholesterol: 166.9 mg fat: 93.3 g fiber: 5.6 g protein: 63.9 g saturatedFat: 20.8 g servingSize: - sodium: 2385.7 mg sugar: 7.1 g transFat: : - unsaturatedFat: : -

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.

4 servings

This is a great after-Thanksgiving recipe for leftover turkey. It has become a tradition in our home.