Turkey Bone Gumbo

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

1 cup vegetable oil or rendered pork lard

1 ¼ cups all-purpose flour

1 pound andouille or other smoked sausage, diced into ½-inch cubes

2 tablespoons everyday olive oil

3 celery ribs, roughly chopped

1 large yellow onion, diced

1 green bell pepper, stem and seeds removed, diced

1 tablespoon filé powder (optional)

1 teaspoon Diamond Crystal kosher salt

1 teaspoon cayenne

3 garlic cloves, minced

3 dried bay leaves

6 cups Turkey Stock (see recipe below) or store-bought, plus more for thinning

3 cups chopped leftover turkey meat, plus any reserved turkey meat from making stock (see Turkey Stock recipe below)

Freshly ground black pepper

¼ cup roughly chopped flat-leaf parsley

¼ cup chopped green part of scallions

2 tablespoons fresh lemon juice

Cooked white rice, for serving

Note: Ingredients may have been altered from the original.

Directions at latimes.com

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