1/2 cup peanut oil plus a lilltle more
1/4 cup flour
2 c chopped celery
2 c chopped onion
2 c chopped green pepper
7 cups chopped leftover turkey
1 qt turkey stock
1/2 c brewed coffee
1 cup andouille or spanish chorizo if you don't have it
2 cloves garlic minced
2 bay leaves
4 small chunks of dried porcini mushroom if needed to deepen flavor
1 each guajillo and cascabel pepper
ground cayenne (optional)
2 T gumbo file
Make the rub:
3 T each chili ancho and cumin
1 T each turkish oregano, sage, basil
1 t each salt, pepper, ground chipotle and ground coriander
Prepare the Turkey:
Coat the turkey with half the rub and toss in a little oil on medium
ave the other half for something else
et aside the turkey
Make the Roux:
in a cast iron skillet stirring the remaining oil and flour on medium heat a wooden spoon till almost black
add peppers, onions and celery at once and stir till cooked
Make the Gumbo:
place contents into a soup pot with turkey, sausage, stock, coffee, garlic, bay leaves, porcini mushroom and the chilies
cook for at least an hour
Seve the Gumbo
add cayenne to taste
let file sit on top for a few minutes and stir in before serving