Whitewookie
is one Smokin' Farker
Was watching the food channel this morning and saw a segment on one of the shows with Emeril Lagasse. He threw out a recipe for "Turkey Bone Gumbo".
I went and checked it out on his site and it looked pretty tasty. I've allways wanted to learn to make File Gumbo, so I think I'm gonna give this a try instead of the normal turkey sammich fare.
In case you are interested...
Turkey Bone Gumbo
Recipe courtesy of Emeril Lagasse
Total Time:
3 hr 50 min
Prep:
10 min
Cook:
3 hr 40 min
Yield:
4 servings
Level:
Intermediate
Ingredients
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 4-5 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 and green onions. Remove the bay leaves and serve in deep bowls with rice.
I went and checked it out on his site and it looked pretty tasty. I've allways wanted to learn to make File Gumbo, so I think I'm gonna give this a try instead of the normal turkey sammich fare.
In case you are interested...
Turkey Bone Gumbo
Recipe courtesy of Emeril Lagasse
Total Time:
3 hr 50 min
Prep:
10 min
Cook:
3 hr 40 min
4 servings
Level:
Intermediate
- 1 cup plus 2 tablespoons vegetable oil
- 1 1/4 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- salt
- cayenne
- 1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2 inch slices
- 3 bay leaves
- 6 cups turkey stock
- leftover turkey meat, about 3 to 4 cups
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- 1 tablespoon file powder
- 2 cups cooked long grain white rice
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 4-5 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 and green onions. Remove the bay leaves and serve in deep bowls with rice.
