Directions:

• Prepare the smoker to cook at 300°.

• Brush the thighs with oil and season with creole seasoning. Place them in the smoker skin side up and cook until they reach an internal temp of 170°, about 90 minutes.

  • 2 turkey thighs

  • Oil

  • Creole seasoning (or a mixture of salt, garlic and cayenne)

• Remove from the smoker and let cool. When cooled, discard the skin and bones, then coarsely chop the meat.

• Gumbo:

• In a heavy stockpot, melt the butter over medium-high heat. Add the flour and stir constantly until the roux starts to become a light brown color.

  • 8 tablespoons butter

  • ½ cup flour

• Add and sauté until soft.

  • 1 medium onion, diced

  • 3 stalks celery, diced

  • 1 small bell pepper, diced

• Stir into the pot and cook for 2 minutes.

  • 1 garlic clove, minced

  • 1 tablespoon ground thyme

  • 1 tablespoon ground sage

  • 2 teaspoons salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon cayenne pepper

• Pour the chicken stock into the pot and stir until the roux and the stock are fully incorporated.

  • 8 cups chicken stock

  • 1 (10 ounce) can diced tomatoes with green chilies (mild or hot)

• Add the turkey meat and sausage and bring to a boil.

  • 1 lb. smoked turkey sausage sliced into bite size pieces

• Stir and simmer over low heat for an hour, stirring once every 20 to 30 minutes.

• To serve, scoop some white rice in a bowl and pour the gumbo around it.

  • 6 cups steamed rice