Spicy turkey gumbo with an oven-baked roux

Mix the flour and avocado oil smooth in a small baking dish.

Bake the roux in a 350 degree oven about 1 to 1.5 hours, until a dark caramel colour, stirring every 20 minutes or so so it browns evenly; stir smooth and set aside.

Cut the leftover turkey into bite-size pieces and refrigerate until needed.

Cook the sliced andouille in the vegetable oil over medium-high heat a couple of minutes, stirring, to colour it and flavour the oil; remove to a bowl.

Add the onions and salt and cook, stirring, a few minutes on medium-high until soft and translucent.

Add the green bell pepper, celery, black pepper and cayenne; cook a few minutes until the vegetables soften and take on a little colour.

Stir in the all-purpose flour and cook about 3 or 4 minutes; a dark roux does not thicken like a light one, so this adds body.

Stir in the oven roux, then the broth and the reserved andouille; bring to a simmer, on high if wanted.

Lower to medium-low and simmer about 30 minutes, stirring occasionally.

Stir in the turkey and simmer another 30 minutes or so, until done; skim fat off the top if wanted.

Reduce to low, stir in the parsley and green onions, and leave on low about 5 minutes; taste and adjust salt and spice.

Ladle over a little rice; finish with more cayenne and green onion.