1/2 cup flour
1/2 cup oil or butter (lard or bacon drippings if you like)
1/2 large onion diced
2 celery stalks diced
8 cloves of garlic finely chopped
1 green bell pepper diced
1-1/2 lbs Andouille Sausage sliced in half lengthwise then in 3/8″ slices
2 tbls Kitchen Bouquet*
1 gal turkey stock
3 cups cooked shredded turkey
2 tsp each thyme, sage, smoked paprika, cayenne pepper, white pepper
4-5 bay leaves
1/4 cup worcestershire sauce
2 tbls hot sauce (or to taste)
2 tbls Gumbo File (pronounced “feelay”)
2 lbs med shrimp peeled and deviened
2 dungeness crabs cleaned, cracked and sectioned
8 cups freshly cooked white rice
2 green onion chopped for garnish
Gumbo File for table garnish
Heat a large heavy bottomed pot or dutch oven on the stove to medium heat. Add the flour and move it around the pot for a few minutes. Add the oil and stir constantly for at least 5 minutes. At this point you have an option; keeep stiring for the next 20+ minutes to achieve a light chocolate colored roux, or add all the next 5 ingredients and saute until translucent (sausage will be done at this point) and then add the Kitchen Bouquet. Stir a minute or so and then add your stock. (Read my post about this) Stir until incorporated. Next add the turkey and all of the seasonings and bring to a full boil. Reduce heat and simmer for an hour (more if you like). Salt at this point, start with a half tablespoon and add more as necessary to taste. Remove the bay leaves. Add the shrimp and continue simmering until they’re pink. Add 1/3-1/2 cup rice to each bowl. Add the crab sections now or add them to each serving bowl just before serving. Ladle gumbo over the rice. Garnish with green onion, place Gumbo File on table and let your guests garnish with it.
Serves 15-20