Turkey Andouille Gumbo (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups flour |
1 1/2 cups oil |
1 cup chopped onions |
1/2 cup chopped green bell pepper |
1/2 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:
1. 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.
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