Shelly's Recipe

DAY AFTER THANKSGIVING TURKEY GUMBO

Category: Soups

4 cups cooked turkey, cubed
1 lb andouille, sliced
1 cup vegetable oil
1 1/2 cups flour
2 cups onions and celery, diced
1 cup bell pepper, diced
1/4 cup garlic, minced
3 quarts chicken or turkey stock
2 cups green onions, sliced
1 cup parsley, chopped
salt and cracked black pepper to taste

In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic and cook approximately 3-5 minutes or until vegetables are wilted.

Add andouille, blend into vegetable mixture and sauté 15 minutes. Add chicken or turkey stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour. Add turkey, green onions and parsley and cook an additional 10 minutes. Season to taste SERVES: 12