Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Vegetable oil - plus

  2. 2 tablespoons 30ml Vegetable oil

  3. 1 1/4 cups 78g / 2.8oz Flour

  4. 1 1/2 cups 93g / 3 1/3oz Chopped onions

  5. 1 cup 110g / 3.9oz Chopped celery

  6. 1 cup 146g / 5.1oz Chopped bell peppers Salt - to taste Cayenne - to taste

  7. 1 lb 454g / 16oz Smoked sausage - cut 1/2" slices (such as andouille or kielbasa)

  8. 3 Bay leaves

  9. 6 cups 1422ml Turkey Bone Stock - seeNote Left-over turkey meat - (abt 3 to 4 cups)

  10. 2 tablespoons 30ml Chopped parsley

  11. 1/2 cup 31g / 1.1oz Chopped green onions

  12. 1 tablespoon 15ml File powder

  13. 2 cups 320g / 11oz Cooked long-grain white rice

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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