Saturday, January 7, 2012

Turkey & Sausage Gumbo

(from the New Orleans School of Cooking)
(serves 10-15)
1 c oil
1 chicken cut up (I used one 11 lb turkey and made three recipes)
1 1/2lb andouille sausage
1 c flour
4 c onions
2 c celery
2 c green pepper
1 T garlic, chopped
8 c water or stock (I used homemade stock from the turkey frame)
cayenne pepper, salt & pepper to taste
1 c green onions
1 c chopped parsley
cooked rice

1. Saute sausage in oil (just enough to brown).  Remove from pot.
2. Season and brown chicken, remove from pot.
3. Add oil to bring to ~1 cup.  Mix in flour, stirring frequently, and let simmer on medium heat.  Roux is finished when it turns to a peanut butter color.
4. Add onions, celery, green pepper and garlic.  Stir and cook until glaze forms on vegetables (vegetables tender).
5. Return meat to pot.
6. Stir in stock gradually.
7. Bring to a boil.  Reduce to a simmer and cook for an hour or more. Season to taste with salt and pepper.
8. Approximately 15 minutes before serve, add parsley and green onions. (I omitted this step b/c the green onions and parsley do not freeze well.  I always thrown some green onion and parsley in as I heat it up on the stove).
9. Serve over rice.

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