| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | qt | Smoked turkey stock |
| 1/2 | lb | Smoked sausage |
| 2 | c | Smoked turkey |
| 1/4 | c | Flour |
| 1/4 | c | Oil |
| 1 | Onion, chopped | |
| 1/2 | bn | Green onions, chopped |
| 1 | Stalks celery, chopped | |
| 1 | Clove garlic, minced | |
| 1 | sm | Bell pepper, chopped |
| 1 | Bay leaf | |
| 1 | ts | Thyme |
| 1 | ts | Cayenne pepper |
| 2 | ts | Salt |
| 2 | tb | Parsley (up to 3) |
| File powder |
INSTRUCTIONS
Make dark brown roux with flour and oil. Add veggies ; saute until wilted. Add bay leaf, thyme, cayenne pepper and salt. Bring turkey stock to a simmer. Add roux/veggie mixture along with meats. Bring to boil for approximately 5 minutes. Remove bay leaf. Add more salt and cayenne pepper, if needed. Sprinkle with file powder and parsley before serving over rice. (I usually use only a pinch of file powder per bowl) Posted to FOODWINE Digest 16 Jan 97, by Jackie Burgen <JACKIE@LISSRV.HIS.UAB.EDU> on Fri, 17 Jan 1997.
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