| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Soups, Poultry, Meats, Cajun |
1 |
Recipe |
INGREDIENTS
| 1 |
lg |
Onion; Chop |
| 1/2 |
bn |
Green Onions; Chop |
| 3 |
|
Ribs Celery; Chop |
| 1 |
lg |
Green Pepper; Chop |
| 1 |
tb |
Garlic; mince, or more |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Flour for Roux |
|
|
Leftover Turkey |
| 1 |
lb |
Smoked or Andouille Sausage; 1" Slices |
|
|
Left-over Gravy if you have |
| 2 |
ds |
Creole Seasoning |
| 1 |
ds |
Poultry Seasoning, Thyme and Basil |
INSTRUCTIONS
In a large pot, cook flour in the oil, stirring until browned. Do not burn.
Add veggies and saute until transparent. Throw in left-over morsels of
turkey, sausage, gravy, neck and giblets, herbs, salt and pepper to taste.
Simmer for approx. two hours, then let sit in the fridge and skim off
excess fat. Add some fresh parsley.... To avoid the oil, saute the veggies
in a little broth until tender. Then add everything else. When cooked,
thicken with Instant flour or a mixture of cornstarch/water. Serve over
rice....
Posted to MM-Recipes Digest V4 #314 by pickell@ilos.net on Dec 3, 1997
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