First step, make brown (dark) roux as follows: Puree 1 celery rib, ½ onion and ½ green bell pepper in a food processer. Heat the oil in a heavy-bottom pan or Dutch oven and when hot add the flour in 2 or 3 goes (stir well to not let the flour burn). Cook flour and oil over medium-low heat, stirring regularly (scrape the bottom to avoid burning) until the mixture is a brown paste. It takes about 30–45 minutes*. Add the pureed trinity (celery, onion, bell pepper) and mix into the brown roux and cook for another 10 minutes or so; stir to avoid burning. Reserve brown roux until ready.

Make the gumbo

In a large stockpot, heat the cooking oil and saute the andouille sausage until browned. Add the remaining green peppers, onions and celery as well as the red bell pepper and cook for 5–10 minutes over medium heat. Add the garlic and cook a few more minutes. Pour in 6 cups of the chicken stock, seasonings, hot sauce and Worcestershire sauce. Once the stock begins to boil add the brown roux and simmer and start to thicken. Add more roux and/or more stock until you’ve reached the desired thickness. Add the pulled turkey and season to taste.

Serve hot!

Notes: A Cajun brown (dark) roux takes patience and a little practice. Depending on the darkness of color it can take up to an hour (or even more) to achieve your favorite shade of brown roux. Roux the color of peanut butter takes about 30 minutes; dark chocolate takes at least 45 minutes. Low and slow is the best way to achieve a dark roux—unless you are an experienced Cajun roux maker! Finished roux keeps about a month in an airtight container.

Add rice if you will or do as Chef Shepherd and enjoy as is. Or, in another Cajun tradition, add a spoonful of potato salad!

Gumbo thickness: Some like it runny, others like it thick. Always keep a little extra roux on hand to thicken more; and vice versa, a little more stock to thin.