Recipe developed by Owner/Executive Chef John Folse, AAC, CEC, of Lafitte's Landing Restaurant in Donaldsonville, LA.
Cut turkey into 10 pieces, separating breast into halves, legs and thighs. Cut andouille into 1/2-inch slices. Place in a 2-gallon stock pot and add 1-1/2 gallons of water. Bring to a rolling boil and reduce to simmer. Cook until turkey is tender, adding water as necessary to retain volume.
When turkey is tender and falling from bones, remove meat and andouille sausage, cool, and debone turkey and set aside. Discard bones and reserve stock for gumbo. Allow stock to settle and skim excess fat from the surface.
In a 2-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire wisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again.
Add onions, celery, bell pepper and garlic and cook approximately 10 to 15 minutes or until vegetables are wilted. Add andouille, blend into vegetable mixture, and cook 5 minutes.
Add stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer, and cook approximately 45 minutes.
Add turkey meat and cook an additional 10 to 15 minutes. Blend in green onions and parsley and simmer 5 minutes. Season to taste using salt and pepper.
For service: ladle gumbo over steamed white rice and sprinkle each bowl with 1/8 teaspoon file powder.