Turkey andouille gumbo
4 servings
Ingredients
| Quantity | 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 | Bay leaves | |
| Salt and cayenne | ||
| Creole spice | ||
| 2 | cups | Shredded |
| Cooked turkey meat | ||
| Steamed rice, for serving | ||
| Chopped scallions, for | ||
| Garnish | ||
Directions
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
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