Ingredients

  • 1 cup plus vegetable oil, cup plus 2 TBSP
  • 5/4 cup flour
  • 1 cup celery, chopped
  • 1 cup bell pepper, chopped
  • salt
  • cayenne
  • 1 pound sausage, cut crosswise into 1/2 " slices
  • 3 leaves bay leaf
  • 6 cups turkey stock, see turkey bone stock
  • 3.5 cups turkey cooked, chopped
  • 2 tablespoons parsley, chopped
  • .5 cup green onion, chopped
  • 1 tablespoon file powder
  • 2 cups long grained 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 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.
2. Yields: 4 servings
3. Recipe adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, published by William Morrow, 1996



Categories
Turkey, leftover
Keywords
Turkey leftover
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