Turkey and Andouille Sausage Gumbo

I can honestly say this was the best gumbo I have ever made. The addition of the homemade stock made a huge difference. But if time constraints dictate your using store bought chicken stock in it's place, you'll still love this gumbo.

3/4 cup vegetable oil

3/4 cup all purpose flour

1 1/2 cups chopped yellow onions

1 cup chopped green bell peppers

1/2 cup chopped celery

1 t. salt

1/2 t. cayenne pepper

1/2 pound smoked Andouille sausage, chopped

1 recipe turkey stock (recipe immediately posted prior to this one) or about 2 quarts stock

1 1/2 lbs. cooked turkey meat (chopped, plus any reserved meat from the carcass in the stock)

2 T. chopped fresh parsley

2 T. chopped green onions (green parts only)

Hot cooked rice for serving

In a large cast iron pot or enameled cast iron Dutch oven over medium heat, combine the oil and flour.

Stirring or whisking constantly and slowly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, bell peppers, celery, salt and cayenne. 

Cook, stirring often, until the vegetables are soft, about 5 minutes.

Add the sausage and cook for 5 minutes, stirring often.

Add the broth and bring to a boil. Reduce the heat to medium low and simmer for 45 minutes.

Add the turkey meat and cook for 15 minutes. Add the parsley and green onions.  Serve in a soup bowl with steamed rice and accompany with potato salad.

From Ronnie Foreman, Lafayette, Louisiana