| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 1/2 | c | Oil |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped green bell pepper |
| 1/2 | c | Chopped celery |
| 1 | tb | Chopped garlic |
| 2 | c | Sliced andouille sausage |
| 2 | qt | Stock |
| 2 | Bay leaves | |
| Salt and cayenne | ||
| Creole spice | ||
| 2 | c | Shredded |
| Cooked turkey meat | ||
| Steamed rice; for serving | ||
| Chopped scallions; for garnish |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE99 In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions. Yield: 6 Servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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