Thanksgiving left over Gumbo

My favorite part of Thanksgiving is the left overs for GUMBO the next day!!!

What you'll need:

** For the Roux **
~ Use a wooden spoon ~
1/2 cup peanut oil (or oil of your choice.)
1/2 cup flour

* For the Gumbo itself *
1 lb crab meat
1/2 lb cut sausage (I use Hillshire Farm's chicken sausage, & crab boil it first.)
1/3 cup okra
1/4 cup corn
1/2 cup crawfish tails
Whatever left over Gravy you have
tsp hot sauce
tsp tony's
1 tsp Gumbo Filet (Sassafras)
1/2 lb of shredded left over turkey meat
1 can of Rotel (diced tomato and green chili)
5 cups Chicken broth
1/3 cup caramelized onion, celery, pepper mix.

How to get started:
STart making your Roux by placing your oil in the stock pot on medium/low, and very slowly adding in your flour, bit by bit. Do NOT leave your Roux for even a moment. keep stirring. If you even burn one bit, you need to throw it out and start over again! Keep stirring until your roux turns a dark brown/coppery color.

Once your roux is to your desired color, add in your chicken broth and carameized onion, celery, & pepper mix.

While that is going, saute your okra. Basically cook it until it is no longer slimy in the pan.

add in all your seasoning, rotel, hot sauce, turkey, crawfish, crab, corn, & sausage.

Keep cooking for about an hour. The longer it cooks on medium/low, the better it tastes. Once your ready to serve, add in your gumbo filet and serve over a bed of rice! ENJOY!