| 6 | qt | Turkey stock; made from your leftover turkey carcass |
| 1 | c | Flour |
| 1 | c | Oil (but if you *really* want to be decadent, use bacon fat) |
| 1 | lb | Leftover turkey meat; white and/or dark, chopped into bite-sized pieces |
| 1 | lb | Andouille or smoked sausage |
| 2 | lb | Shrimp |
| 2 | lb | Okra; sliced |
| 2 | | Onions; chopped |
| 1 | bn | Green onions with tops; chopped |
| 2 | | Bell peppers; chopped |
| 5 | | Ribs celery; chopped |
| | Several cloves garlic; minced |
| 3 | | Bay leaves |
| 1 | bn | Fresh parsley; chopped |
| | Creole seasoning to taste; OR black, white and cayenne peppers, to taste |
| | Few dashes Tabasco; or to taste. |
| | Salt and freshly ground black pepper, to taste |
| | Steaming hot Louisiana long-grain rice |
