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Roux: Heat 1/2 cup vegetable oil and 1/2 cup shortening in cast iron skillet until melted. Stir in two cups all purpose flour -- don't stop stirring -- ever. Mine looked like dark peanut butter.
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To the cooked and browned roux, add the peppers, onions and celery and then the sausage. Stir until they have wilted for about 5 minutes. Stir in the turkey stock very slowly. Whisk if you need to. Add the turkey meat, sausage, chicken, and okra* and tomatoes. I add more thyme and some Tabasco to this. If the gumbo looks too thick for you add some water - I reserved a cup of roux for future use but still added a few cups of water.
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To serve, ladle some into your bowl, top with some rice (we used brown rice), sprinkle with some file powder and sliced green onions and parsley.
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Ask your wife to make some corn bread. Can't have gumbo without cornbread.
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*Okra -- fry the okra in a dry cast iron skillet, first. This will keep the gumbo from being slimy.