Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Smoked turkey stock |
| ½ pounds | Smoked sausage |
| 2 cups | Smoked turkey |
| ¼ cup | Flour |
| ¼ cup | Oil |
| 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 | Thyme |
| 1 teaspoon | Cayenne pepper |
| 2 teaspoons | Salt |
| 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.