James's Sausage Turkey Gumbo
1 cup Vegetable oil plus
2 tbl Vegetable oil
1 1/4 cup Flour
1 1/2 cup Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
Salt to taste
Cayenne to taste
1 lb Smoked sausage cut 1/2" slices
(such as Andouille or kielbasa)
3 x Bay leaves
6 cup Turkey Bone Stock or chicken broth
Left-over turkey meat - (abt 3 to 4 cups)
2 tbl Chopped parsley
1/2 cup Chopped green onions
1 tbl File powder
2 cup Cooked long-grain white rice
Method :
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
to 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, green onions and file powder. Remove the bay leaves and serve in
deep bowls with rice.
This recipe yields 4 servings.