Turkey Bone Gumbo (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 220 Minutes |
Ready In: 230 Minutes Servings: 4 |
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Ingredients:
1 cup plus 2 tablespoons vegetable oil |
1 1/4 cup flour |
1 1/2 cups chopped onions |
1 cup chopped celery |
1 cup chopped bell peppers |
salt |
cayenne |
1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2 inch slices |
3 bay leaves |
6 cups turkey stock |
leftover turkey meat, about 3 to 4 cups |
2 tablespoons chopped parsley |
1/2 cup chopped green onions |
1 tablespoon file powder |
2 cups cooked long grain white rice |
Directions:
1. 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 4-5 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 and green onions. Remove the bay leaves and serve in deep bowls with rice. you
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