6 quarts turkey stock

1 cup flour

1 cup oil

1 pound leftover turkey meat, in bite-sized pieces

1 pound andouille sausage

2 pounds shrimp (we used frozen)

2 pounds okra, chopped (frozen okay)

2 onions, chopped

1 bunch green onions with tops, chopped

2 bell peppers, chopped

5 ribs celery, chopped

4 cloves garlic, minced

3 bay leaves

1 bunch fresh parsley, chopped

1 tablespoon Creole seasoning

1 tablespoon cayenne pepper

salt

pepper

Directions:

Pour all of the stock into a large stock pot then begin to make the roux. Blend oil and flour thoroughly in a thick, wide skillet and cook over medium-high to high heat, stirring nonstop with a wire whisk. Cook until it is thick and a light chocolate brown. If you burn it or get black specks appearing, start over. It may take up to 20 minutes to complete the roux.

Just before it is done, turn down the flame and add your onions, bell peppers and celery to the roux to soften the vegetables. Stir the roux until finished and the vegetables are beginning to soften. Remember, start over if it starts to burn or get black flecks in it. Add it to the stock. In a saucepan, brown the sliced sausage and discard all of the fat. Add the sausage, bay leaves, and seasoning to the broth. Bring to a boil then let simmer for about 30 minutes. Taste and adjust spices. Add the okra cook another 30 minutes. Make sure the okra is cooked through and then add the parsley and turkey meat. Simmer for 15 minutes then add the shrimp. Cook until the shrimp is cooked through and pink. Salt and pepper as needed.

Serve over rice.