Thursday is Thanklsgiving. One of the best uses of leftover turkey is Turkey and Andouille Gumbo. The weather is perfect for this version of Cajun comfort food. Make some for these cold winter days. Here is a recipe from Emeril.
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
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 leaves, 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.
Enjoy!!!
