1-2 pounds of left-over turkey, chopped into medium chunks or hand pulled.

1 cup finely chopped onion

1 cup finely chopped green bell pepper

2 pounds okra, chopped

3/4 cup finely chopped celery

1/2 cup flour

1/2 tsp salt

1 TBSP of Blazing Blends Southwest Chile© spice rub

1 TBSP of Blazing Blends Habanero© spice blend

Vegetable oil

1 1/2 quarts chicken stock

1 cup chopped tomatoes

2 cups tomato juice

1 TBSP file powder

1/2 pound andouille sausage

1 tsp minced garlic

Heat 1/2 cup of oil and 1/2 cup flour over high heat; stirring constantly until the roux is dark red-brown. Remove from heat and add the vegetables, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.

In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the turkey, the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.