Turkey andouille gumbo

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


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