LEFTOVER TURKEY GUMBO
1 1/2 lbs torn/shredded leftover turkey meat
8 cups turkey broth or 8 cups chicken broth
1 cup water
1 1/2 cups canola oil
1 1/2 cups flour
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb smoked sausage, finely chopped ( I use food processor)
1 lb smoked sausage, sliced 1/4 inch thick
1 tablespoon salt
1 teaspoon cayenne pepper ( or a little more if you like)
2 tablespoons chopped green onions ( green part only)
2 tablespoons chopped fresh parsley leaves
Make the roux.
In a large Dutch oven, over medium heat, combine the oil and flour.
Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
Add all the chopped veggies to the roux, along with the chopped sausage.
Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
Add the salt and cayenne pepper.
Add the broth and water, combining well.
Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
Add the turkey and sliced sausage to the gumbo.
Cook 15 minutes more.
Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
Stir in green onions and parsley.
Serve over rice, with hot french bread!
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