Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Flour |
1½ cup | Oil |
1 cup | Chopped onions |
½ cup | Chopped green bell pepper |
½ cup | Chopped celery |
1 tablespoon | Chopped garlic |
2 cups | Sliced andouille sausage |
2 quarts | Stock |
2 \N | Bay leaves |
\N \N | Salt and cayenne |
\N \N | Creole spice |
2 cups | Shredded |
\N \N | Cooked turkey meat |
\N \N | Steamed rice, for serving |
\N \N | Chopped scallions, for |
\N \N | Garnish |
In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
Yield: 6 Servings
ESSENCE OF EMERIL SHOW#EE99