Gumbo-Style Turkey Soup

By johnwhorfin

Ingredients

• 1 /2 pound andouille sausage, cut into 1/4-inch-thick slices
• 1 /2 cup canola oil
• 1 /2 cup (about 2 1/8 oz.) all-purpose flour
• 1 cup chopped sweet onion (from 1 onion)
• 1 cup chopped green bell pepper (from 1 bell pepper)
• 1 cup chopped celery (from 3 stalks)
• 2 teaspoons minced garlic
• 1 1/2 teaspoons Creole seasoning
• 5 1/2 cups Our Best Turkey Stock
• 4 cups shredded roast turkey
• 2 cups fresh or frozen cut okra
• 1 (14.5-oz.) can diced tomatoes
• 2 teaspoons Worcestershire sauce
• 1 cup hot cooked rice
• How to Make It
• Step 1
• Cook sausage in a medium nonstick skillet over medium, stirring occasionally, until browned, 7 to 8 minutes. Remove from skillet, and drain on paper towels.
• Step 2
• Heat oil in a large Dutch oven over medium-high; gradually whisk in flour, and cook, whisking constantly, until flour is a deep caramel color, 7 to 10 minutes. (Do not burn mixture.)
• Step 3

Details

Adapted from myrecipes.com

Preparation

Step 1

How To Make It

Step 1

Cook sausage in a medium nonstick skillet over medium, stirring occasionally, until browned, 7 to 8 minutes. Remove from skillet, and drain on paper towels.

Step 2

Heat oil in a large Dutch oven over medium-high; gradually whisk in flour, and cook, whisking constantly, until flour is a deep caramel color, 7 to 10 minutes. (Do not burn mixture.)

Step 3

Reduce heat to medium. Stir in onion, bell pepper, celery, garlic, and Creole seasoning, and cook, stirring constantly, 5 minutes. Gradually stir in Turkey Stock, turkey, okra, tomatoes, Worcestershire sauce, and andouille sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cooked rice, and serve immediately.