Turkey Gumbo

1. Heat oven to 350 F.
2. Add oil and flour to a 5-6 quart cast iron Dutch oven. Whisk to combine, and then bake the roux in the preheated oven for 1 1/2 hours whisking 2-3 times throughout the process.
3. Shred turkey while roux is cooking.
4. At the 1 1/2 hour point, move the Dutch oven to the stove top.
5. Add onion, bell peppers, celery and garlic and saute for 7-8 minutes, stirring constantly.
6. Add tomatoes, salt, pepper, thyme, cayenne and bay leaves. Stir.
7. Slowly whisk in stock 1/2 cup at a time until the roux thins out, then stir in remaining stock.
8. Cook 30 minutes on low.

Note: If you’d like to serve this with rice, then you should make rice according to package instructions at this point.

9. After 30 minutes of simmering the gumbo, turn off heat and add file powder, stirring constantly. Sauce will thicken.
10. Gradually stir in the andouille sausage and shredded turkey.
11. Cover and let sit 10 minutes.

Serve with a sprinkle of green onions on top of rice.