Frank's Recipes! Turkey Bone Gumbo

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Turkey Bone Gumbo

1 cup plus 2 tablespoons vegetable oil
1 1/4 cups flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
Salt
Cayenne
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
3 bay leaves
6 cups turkey stock
Leftover turkey meat, about 3 to 4 cups
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
2 cups cooked long grain white rice

In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the turkey. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and file powder. Remove the bay leaves and serve in deep bowls with rice.

Yields: 4 servings