3 c. cooked turkey
1 pkg. smoked sausage
1/2 c. green onions, sliced
1 sm. onion, chopped
Cayenne pepper (opt.)
Paprika
Parsley
Flour & oil
Accent
Fillet gumbo

Make a roux with flour and oil. Salt and pepper the turkey. Then saute in the roux until it gets brown. Transfer the meat into a gumbo pot. Saute the onions and green onions in the leftover roux and then add to the meat. Add enough water to 3" to 6" above the meat. Season with Accent and pepper to taste. Simmer 3 to 4 hours at a slow boil until broth is about 2" above meat, stirring every 20 minutes.

Add a generous amount of paprika to provide red coloring to gumbo. Slice sausage into pieces and fry for 4 or 5 minutes. Add sausage to gumbo and let it return to a boil. Reduce heat and sprinkle in 1/2 to 1 ounce of fillet gumbo. Let gumbo simmer (not boil) for 10 to 20 minutes to thicken. Gumbo should be served over rice.