| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Emlive08 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Vegetable oil; plus |
| 2 |
tb |
Vegetable oil |
| 1 1/4 |
c |
Flour |
| 1 1/2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped bell peppers |
|
|
Salt; to taste |
|
|
Cayenne; to taste |
| 1 |
lb |
Smoked sausage; cut 1/2" slices |
|
|
(such as andouille or kielbasa) |
| 3 |
|
Bay leaves |
| 6 |
c |
Turkey Bone Stock; see * Note |
|
|
Left-over turkey meat -; (abt 3 to 4 cups) |
| 2 |
tb |
Chopped parsley |
| 1/2 |
c |
Chopped green onions |
| 1 |
tb |
File powder |
| 2 |
c |
Cooked long-grain white rice |
INSTRUCTIONS
* Note: See the "Turkey Bone Stock" recipe which is included in this
collection.
In a Dutch oven, over medium heat, combine the oil and flour and stirring
slowly and constantly for 20 to 25 minutes, make a dark brown roux, the
color of chocolate. Add the onions, celery, and bell peppers and continue
to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper.
Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add
the stock. Stir until the roux mixture and stock are well combined. Bring
to a boil, then reduce heat to medium-low. Cook, uncovered, stirring
occasionally, for 1 hour. Add the turkey. Simmer for 2 hours. Skim off any
fat that rises to the surface. Remove from the heat. Stir in the parsley,
green onions and file powder. Remove the bay leaves and serve in deep bowls
with rice. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1B81)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
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