Turkey Gumbo

1 Lb. Andouille Sausage

2 Lb. cooked Turkey Meat (breast) (or chicken thighs)

1 Large yellow Spanish onion

1 C Chopped celery 

2 cloves garlic minced

1 C chopped green bell pepper

1/4 teaspoon cayenne pepper

1 Tablespoon Creole Seasoning 

2 Bay Leaves

9 C Chicken Stock 

Chopped Green onion and flat leaf parsley to garnish

1/2 C Baklouti Green Chili Olive Oil

1 C Flour

2 Cups White rice cook to directions. 

In a large stock pot add the sausage and brown. Set aside to cool, once cool you can chop into bite size pieces. Clean the Stock pot and remove any extra grease. Add about a tablespoon of oil to the stock pot and add the chopped celery, bell pepper, and onion and garlic. cook until wilted or the onions are translucent. Set this mixture aside in a bowl. Add 1 cup of flour and the 1/2 cup of oil to the stock pot an cook stir continuously for 20-25 minutes. You are creating a roux for the gumbo and you are looking for a coco brown color. Once the roux is browned add the vegetables, meats and spices to the mixture and then carefully stir in the chicken stock slowly to combine. Bring the mixture to a boil and reduce the heat to medium low and continue to cook for about an hour to an hour and a half uncovered stirring the gumbo occasionally. You are looking for a thick consistency that coats a wooden spoon. Serve over white rice with corn bread and garnish with green onions and parsley.