After Thanksgiving we had a shed load of turkey left over. For years now, we have traditionally used that meat to make turkey gumbo. The reason to make gumbo with it is that turkey meat is tasteless and all the gumbo ingredients pretty much make up for that problem, especially the andouille sausage. So today I got my act together and set about making a huge portion of gumbo. This photo is my mis-en-place set up before starting into the cooking process. I am a big advocate of okra in gumbo. I like a roux that is not too dark because I feel like it lets the other flavors come out.