From the Kitchen of Brett Broussard

Leftover turkey
1 pound smoked sausage, cut half-moon
3/4 cup canola oil
3/4 cup flour
2 1/2 gallons water or turkey stock
2 bundles green onions
1 container Guidry trinity (onion, celery, pepper)
1 bundle parsley
2 tablespoons chicken base
2 tablespoons garlic
1/4 cup Cajun seasoning
1 tablespoon garlic powder
1 tablespoon hot sauce
3 cups okra
2 tablespoons gumbo file

Mix flour and oil and make a roux over medium-high heat. The roux should be the color of a Hershey's specialty dark chocolate. Add Guidry's seasoning mix and cook for 3-5
minutes. Add garlic and okra and cook for an additional 2 minutes. Add water (or stock) slowly and simmer for 1 hour. Add sausage back, garlic powder and simmer for 45
minutes. Add turkey and remaining ingredients and simmer for 30 minutes.

From the Kitchen of Brett Broussard

8 ounces oysters (12-medium sized)
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon Cajun seasoning
1 cup buttermilk
oil for frying
1/2 jar Cajun Power Red Pepper Jelly
2 tablespoons smoked applewood bacon
2 tablespoons blue cheese crumbles
1 green onion, sliced diagonally

Drain oysters and soak in buttermilk. Mix corn meal, flour and Cajun seasoning. Heat oil between 350 -375. Remove oysters from buttermilk, dregde in cornmeal and flour and fry until golden brown.

Meanwhile, chop bacon and fry until crisp. Heat Pepper Jelly over medium heat until it becomes soupy. Add a little water to thin out for consistency.

In a bowl, coat oysters with Pepper Jelly. Arrange on a plate and top with bacon, blue cheese, and sliced green onions