ONE- POT LEFT-OVER TURKEY GUMBO

For the Roux:

• 1 cup all purpose flour , heaping

• 2/3 cup oil (vegetable oil)

For the Gumbo:

• 1 bunch celery, diced

• 1 green bell pepper, diced

• 1 large yellow onion, diced

• 1 bunch green onions, finely chopped

• 2-3 cloves garlic chopped

• Oh My Soul! All Purpose Seasoning

• Ol Bay Seasoning

• Dried basil

• 2 bay leaves

•  File Powder

• 6-8 cups leftover chicken or turkey (or use broth from a carton)

• 12-ounce package Beef, Turkey, Polska Kielbasa, or Andouille, sliced into coins

• Meat from Leftover Turkey

• Cooked rice  for serving

Instructions

1. Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

2.  Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

3.  Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. 

4.   Add remaining 5 ½ cups of chicken broth. Add veggies, garlic and roux to the pot and stir well. 

5.  Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in seasonings, to taste.

6.   Add meat. Add chicken and sausage

7.   Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bouillon paste, garlic, more Oh My Soul!, file or chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Notes*

Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.

Add Ons: you can add chopped okra, shrimp, if you want.

Chicken/Turkey  broth: The best way to make this gumbo is by using homemade chicken or turkey  broth.  You can use store-bought chicken broth, but homemade is way better!