Turkey Andouille Gumbo

By Little

Ingredients

• 1 1/2 * 1 1/2 cups flour
• 1 1/2 * 1 1/2 cups oil
• 1 * 1 cup chopped onions
• 1/2 * 1/2 cup chopped green bell pepper
• 1/2 * 1/2 cup chopped celery
• 1 * 1 tablespoon chopped garlic
• 2 * 2 cups sliced andouille sausage
• 2 * 2 quarts stock
• 2 * 2 bay leaves
• * Salt and cayenne
• * Creole spice
• 2 * 2 cups shredded cooked turkey meat
• * Steamed rice, for serving
• * Chopped scallions, for garnish

Preparation

Step 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.