Ingredients
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1 1/2 lbs torn/shredded leftover turkey meat
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8 cups turkey broth or 8 cups chicken broth
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1 cup water
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1 1/2 cups canola oil
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1 1/2 cups flour
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1 cup chopped celery
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1/2 lb smoked sausage, finely chopped (I use food processor)
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1 lb smoked sausage, sliced 1/4 inch thick
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1 tablespoon salt
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1 teaspoon cayenne pepper (or a little more if you like)
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2 tablespoons chopped green onions (green part only)
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2 tablespoons chopped fresh parsley leaves
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1 cup chopped green bell pepper
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2 cups chopped yellow onions
Instructions
- 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!