- 1/2 Cup-Olive Oil
- 1/2 Cup-All Purpose Flour
- 1/2 Cup-Celery-fine dice
- 1/2 Cup-Green Bell Pepper- fine dice
- ½ Cup-Onion- fine dice
- 2 Cloves-Garlic –fine chop
- 1/2 Pound-Smoked Andouille Sausage
- 1 Teaspoon-Kosher Salt
- 1 Teaspoon-Black Pepper
- 1/4 Teaspoon-Cayenne Pepper
- 8 Cups-Turkey Stock-see recipe, or chicken stock
- 3 Cups-Turkey-leftover, pulled, white and dark meat
- 3 Each-Green Onions-sliced thin for garnish
- To Taste-Fresh Parsley-chopped
- To Taste-File Powder-for garnish
- 1 Cup-Long Grain White Rice
- 2 Cups-Water-or stock
- 3 Tablespoons-Soy Sauce
- To Taste-Black Pepper
Bring all ingredients to a boil in a stock pot. Cover and lower heat to low, cook for 13 minutes, remove from heat and let stand covered until ready to serve.
Heat a large stock pot to medium heat, add oil and flour. Begin stirring with a wooden spoon until incorporated. Continue to cook and stir roux until is a dark brown color; about 20 minutes, stirring frequently.
When the roux is a dark brown add the celery, bell pepper, onion, garlic and andouille sausage. Cook for about 5 minutes, stirring frequently, until the vegetables are soften. Season with the salt, black pepper and cayenne pepper; stir to incorporate. Add stock and bring to a boil. Reduce heat and simmer for a 30 to 45 minutes.
Add turkey, parsley and cook another 10 minutes.
Ladle gumbo into bowl, top with rice and garnish with green onions and file.