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