Turkey Gumbo

Ingredients

• 3  bay leaves 
• 0.3 teaspoon cayenne pepper to taste
• 1 cup celery chopped
• 1 tablespoon filé powder 
• 1.3 cups flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 cup bell pepper green chopped
• 0.5 cup green onions chopped
• 1.5 cups onion chopped
• 0.5 teaspoon salt 
• 1 pound sausage smoked cut into 1/2-inch slices
• 3.5 cups turkey leftover coarsely chopped
• 6 cups turkey stock 
• 1.1 cups vegetable oil 
• 2 cups water 
• 1 cup rice white uncooked

Equipment

• bowl
• sauce pan
• pot

Directions

1. 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.
2. 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.
3. Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes.
4. 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.
5. 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.
6. Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions.
7. Remove the bay leaves, and serve the gumbo in deep bowls with rice.