Day after Turkey Gumbo with Rice

Roux:

• 1/2 Cup-Olive Oil
• 1/2 Cup-All Purpose Flour

Gumbo:

• 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

Rice:

• 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.

Roux:

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.

 Gumbo:

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.

Assemble:

Ladle gumbo into bowl, top with rice and garnish with green onions and file.