| 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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