Turkey Bone Gumbo

Recipe Ingredients

1 cup	237ml	Vegetable oil - plus
2 tablespoons	30ml	Vegetable oil
1 1/4 cups	78g / 2.8oz	Flour
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped bell peppers
		Salt - to taste
		Cayenne - to taste
1 lb	454g / 16oz	Smoked sausage - cut 1/2" slices
		(such as andouille or kielbasa)
3		Bay leaves
6 cups	1422ml	Turkey Bone Stock - see * Note
		Left-over turkey meat - (abt 3 to 4 cups)
2 tablespoons	30ml	Chopped parsley
1/2 cup	31g / 1.1oz	Chopped green onions
1 tablespoon	15ml	File powder
2 cups	320g / 11oz	Cooked long-grain white rice

Recipe Instructions

* Note: See the "Turkey Bone Stock" recipe which is included in this collection.

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.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B81)

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