Add the vegetable oil and flour to a large stock pot. Cook on medium high stirring regularly until the roux is a nice, dark brown color.

Meanwhile, chop the celery, onion, and green peppers.

When the roux is dark and bubbly, add the veggies. Lower the temperature to medium and saute until they start to soften.

Add the white wine and cook until it evaporates.

At this point add the salt, thyme, paprika, bay leaves and any heat you like. Jerk sauce works if you made my Jerk Turkey. Cayenne works. And you can be conservative and add more later.

When well incorporated, add one cup of the turkey or chicken stock. Stir it in. Add another cup. If it’s smooth, add the rest of the stock, otherwise, keep adding it slowly. When the stock is incorporated and warm add the turkey, corn, and okra. Cook until it’s hot. Season to taste.

Serve with rice or Rice and Peas Thanksgiving Style and a delicious cornbread like my Fig, Sage and Cotija Cornbread.