Turkey-Andouille Gumbo

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Washington Post

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Ingredients

1/2 cup vegetable oil

1/2 cup flour

1 large onion, chopped

1 red bell pepper, seeded, cored and coarsely chopped

2 ribs celery, chopped

1 cooked turkey carcass, with whatever meat is still attached, plus all available scraps such as the neck (not the giblets) and wing tips

3 quarts chicken stock or water

1 teaspoon salt, or more to taste

1 teaspoon freshly ground black pepper

1/4 teaspoon hot pepper sauce, such as Tabasco

2 bay leaves

1/4 teaspoon dried thyme

1 pound cooked andouille or smoked sausage, sliced into 1-inch disks

2 scallions, mostly light-green parts and about an inch of the white parts, chopped

2 to 3 cups cooked long-grain rice, warmed

File powder (optional)

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