Yield: 1 Servings
|2 quarts||Smoked turkey stock|
|½ pounds||Smoked sausage|
|2 cups||Smoked turkey|
|1 \N||Onion, chopped|
|½ bunch||Green onions, chopped|
|1 \N||Stalks celery, chopped|
|1 \N||Clove garlic, minced|
|1 small||Bell pepper, chopped|
|1 \N||Bay leaf|
|1 teaspoon||Cayenne pepper|
|2 tablespoons||Parsley (up to 3)|
|\N \N||File powder|
Make dark brown roux with flour and oil. Add veggies ; saute until wilted.
Add bay leaf, thyme, cayenne pepper and salt. Bring turkey stock to a simmer. Add roux/veggie mixture along with meats. Bring to boil for approximately 5 minutes. Remove bay leaf. Add more salt and cayenne pepper, if needed. Sprinkle with file powder and parsley before serving over rice.
(I usually use only a pinch of file powder per bowl) Posted to FOODWINE Digest 16 Jan 97, by Jackie Burgen <JACKIE@...> on Fri, 17 Jan 1997.