TURKEY AND ANDOUILLE SAUSAGE GUMBO

1 cup canola oil

1 1/2 cups flour

2 cups chopped onions

2 cups chopped celery

1 cup chopped bell pepper

1/4 cup diced garlic

4 pounds cooked turkey, including turkey legs, wings

3 quarts turkey stock or chicken broth

1 pound andouille sausage, cut into 1-inch slices

2 cups sliced green onions

1 cup chopped parsley

Salt

Pepper

In a 2-gallon stockpot, heat oil over medium high heat. Once oil is hot, add flour, and using a wire whisk, stir constantly until mixture is just golden brown. Do not scorch; if black specks appear in roux, discard and begin again.

Add onions, celery, bell pepper and garlic. Cook 3 to 5 minutes or until vegetables are wilted. Add turkey, blend into vegetable mixture and saute 15 minutes.

Add stock, one ladle at a time, simmer and cook approximately 1 hour. Add sausage, cook an additional 10 minutes. Blend in green onions and parsley and continue to simmer for another 10 minutes.

Season to taste using salt and pepper.

Serve over cooked rice.

Serves 6.