Place in the pre-heated oven and remove from oven every 30 minutes to stir. When the roux reaches your desired color, remove from oven. This can take anywhere from 1 - 2 hours. I let this batch stay in the oven for 1 hour. If you want yours darker, let it remain in the oven longer, stirring every 30 minutes.
Now, while the roux is doing its thing in the oven, you'll need to do the prep work for the remainder of the ingredients.
For this recipe, you'll need about 4 quarts of turkey stock. For instructions on how to make your own stock, click HERE.
Add the vegetables to the stock along with 2 bay leaves, 1 - 2 t. of Creole seasoning, and 3 - 4 cups of cooked cubed turkey.
Bring to a boil and reduce to a simmer. Partially cover the pot and let simmer for 2 - 3 hours, stirring occasionally. Spoon off any fat that rises to the top of the pot and discard. Taste and adjust seasonings if needed.
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