Turkey bone gumbo

Yield: 4 servings

Measure Ingredient
1 cup Vegetable oil; plus
2 tablespoons Vegetable oil
1¼ cup Flour
1½ cup Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
\N \N Salt; to taste
\N \N Cayenne; to taste
1 pounds Smoked sausage; cut 1/2\" slices
\N \N (such as andouille or kielbasa)
3 \N Bay leaves
6 cups Turkey Bone Stock; see * Note
\N \N Left-over turkey meat -; (abt 3 to 4 cups)
2 tablespoons Chopped parsley
½ cup Chopped green onions
1 tablespoon File powder
2 cups Cooked long-grain white rice

* Note: See the "Turkey Bone Stock" recipe which is included in this collection.

In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper.

Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the turkey. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and file powder. Remove the bay leaves and serve in deep bowls with rice. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B81)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-09-1999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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