| 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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