Turkey Bone Gumbo

  • Level: Intermediate
  • Total: 3 hr 50 min
  • Prep: 10 min
  • Cook: 3 hr 40 min
  • Yield: 4 servings
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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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