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Turkey Bone Gumbo
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
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
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.