1/2 pound smoked sausage, such as andouille or kielbasa, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
3 quarts Turkey Broth
Reserved turkey meat and vegetables from making turkey broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions
Cooked long grain white rice, for serving
Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
Season the onions, bell peppers, celery and garlic with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage, the dried thyme and oregano, and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Taste, adjust the seasoning if necessary, and add the parsley and green onions.
Serve in soup bowls with hot rice. (Filé powder can be added at the table according to personal taste.)
Note: If you want to make a Turkey Gumbo and don’t have a carcass, roast 3 1/2 pounds of turkey wings until browned and use them for your broth instead and add roasted turkey to the gumbo.