Gumbo Turkey Ya-Ya

Recipe Ingredients

1		Fresh turkey - (abt 10 lbs) (small)
10 cups	2370ml	Water
2 cups	125g / 4.4oz	Yellow onions - quartered (medium)
2		Celery ribs - each cut 6 pieces
2		Bay leaves
1 tablespoon	15ml	Salt - plus
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Cayenne
1 1/2 cups	355ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Bleached all-purpose flour
2 cups	125g / 4.4oz	Chopped yellow onions
1 cup	146g / 5.1oz	Chopped green bell peppers
1 cup	110g / 3.9oz	Chopped celery
1/2 lb	227g / 8oz	Andouille or other smoked sausage - finely chopped, plus
1 lb	454g / 16oz	Smoked sausage - cut 1/4" crosswise
2 tablespoons	30ml	Chopped green onions or scallions - green part only
2 tablespoons	30ml	Chopped fresh parsley leaves

Recipe Instructions

Put the turkey, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the turkey is tender, about 2 hours. Remove the turkey, strain and reserve the broth.

In a large, heavy pot or a Dutch oven, over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.

Add the chopped onions, bell peppers, chopped celery, and chopped sausage. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the reserved broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.

Meanwhile, remove the skin from the turkey and pick the meat off the bones, discarding the skin and bones. Coarsely chop the turkey meat. Add the turkey and the sliced sausage to the gumbo. Cook for 15 minutes.

Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C71) - from the TV FOOD - NETWORK

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