Day After Thanksgiving Turkey And Sausage Gumbo

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Use up those leftovers right down to the carcass...and freezable, too.

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Steps

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To make the roux , in a large dutch oven over medium heat , combine the oil and flour.

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Cook , stirring constantly until becomes a reddish-brown color , approximately for 30 to 40 minutes.

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Be careful not to burn.

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Add to the roux the onions , bell pepper and celery , stirring , about 5 minutes.

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Add broth.

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Bring to a boil , stirring to incorporate roux , then reduce heat and simmer for 1 hour.

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Add salt , pepper and cayenne.

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Add turkey and sausage then simmer an additional 30 minutes.

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Should the gumbo become too thick , thin with additional broth or water.

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Skim from the top any fat that surfaces.

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Add the green onions and the parsley.

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Serve over hot rice.

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Ingredients

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vegetable oil, all-purpose flour, onion, bell pepper, celery ribs, garlic cloves, turkey stock, andouille sausages, salt and pepper, cayenne pepper, turkey, green onion, parsley, cooked rice