Turkey Gumbo

Ingredients

• Salt
• Butter
• Garlic
• Water
• Pepper
• Bell pepper
• Onion
• Flour
• Bay leaves
• Peanut butter
• Chopped parsley
• Bell peppers
• Oregano
• Cooked rice
• Tomatoes
• Thyme

Directions

1. Set a large stockpot over medium heat and melt the butter. Once it starts to gently bubble, whisk in the flour gradually, or stir it in with a wooden spoon. Stir for 2 minutes, until the flour and butter are completely blended.
2. Lower the heat to low and cook the roux for 10 minutes, stirring about every 30 seconds, until it deepens to the color of peanut butter. Don’t wander off here, because roux can go from perfect to burned quickly.
3. Bring the heat back up to medium. Stir in the bell peppers, celery and onion, and cook for 5 minutes. Add the garlic and cook for another minute or so, just until it smells fragrant.
4. Add the bay leaves, oregano, thyme, tomatoes, smoked sausage, broth and water. Bring everything to a boil, then reduce to a simmer and cook for 1 hour.
5. Stir in the okra and cook for 2 minutes, then add the cooked turkey. Taste and season with salt and pepper. Stir in the chopped parsley, then serve over cooked rice.