Turkey Bone Gumbo

• 1 cup plus 2 tablespoons vegetable oil
• 1 1/4 cup 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 kiebasa, 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

1. 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.
2. Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted.
3. Season with salt and pepper.
4. Add the sausage and bay leaves.
5. Continue to stir for 3 to 4 minutes.
6. Add the stock.
7. Stir until the roux mixture and stock are well combined.
8. Bring to a boil, then reduce heat to medium-low.
9. Cook, uncovered, stirring occasionally, for 1 hour.
10. Add the turkey.
11. Simmer for 2 hours.
12. Skim off any fat that rises to the surface.
13. Remove from the heat .
14. Stir in the parsley and green onions.
15. Remove the bay leaves and serve in deep bowls with rice.
16. you

vegetable oil, flour, onions, celery, bell peppers, salt, cayenne, sausage, bay leaves, turkey stock, turkey meat, parsley, green onions, file powder, long grain white rice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/turkey-bone-gumbo-recipe.html (may not work)