Instructions: Make dark brown roux with flour and oil. Add veggies ; saute until wilted.

Add bay leaf, thyme, cayenne pepper and salt. Bring turkey stock to a simmer. Add roux/veggie mixture along with meats. Bring to boil for approximately 5 minutes. Remove bay leaf. Add more salt and cayenne pepper, if needed. Sprinkle with file powder and parsley before serving over rice.

(I usually use only a pinch of file powder per bowl)

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