Turkey Gumbo Recipe

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.