Turkey Gumbo

Directions

1. 1
   Prepare your roux: melt the butter in a cast iron Dutch oven (or skillet).
2. 2
   Add your flour (slowly) and whisk together till it makes a color you likepaper bag brown or darker but do not let it burn.
3. 3
   (You could use jarred roux for this but cmon, you can do it!)
4. 4
   Add your onions; cook till translucent.
5. 5
   Be careful with your heat; if youre on an electric stove keep it below medium at all times.
6. 6
   Add your bell pepper, cook till wilted, then add the celery and cook till wilted.
7. 7
   Toss in your minced garlic last so it doesnt burn.
8. 8
   If youre lucky enough to be doing this in a Dutch oven, add in your stock.
9. 9
   If not, dump the vegetables and roux into a soup pot to continue cooking, then add the stock.
10. 10
    Add the shredded/diced turkey meat.
11. 11
    Brown your sausage if you wish in another pot before you add it.
12. 12
    Let this cook for about 2o minutes and then taste.
13. 13
    Add some salt and pepper if need be, as well as the Worcestershire sauce.
14. 14
    You could throw in a bay leaf if you so choose.
15. 15
    Cook for at least 2 hours.
16. 16
    The roux should have thickened up the gumbo enough but if you want it thicker, you can add some file powder right before you serve it.
17. 17
    If you cook the file powder in with the gumbo, it will get stringy and gross.
18. 18
    Garnish with parsley.