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Turkey And Andouille Gumbo Aif

This recipe for turkey and andouille gumbo will feed a crowd for days after the main event – do not be timid about browning the roux!

Prep
Cook
Serves 12people
Ingredients
1 1/2-2
lb andouille sausage, sliced
2
cups all-purpose flour
2
cups bacon fat or canola oil
2
tbsp divided
2
cups diced yellow onion
1
cup diced celery
1
cup diced red and green bell peppers
1/4
cup minced garlic
4
qt turkey stock
2
fresh bay leaves, bruised
Sea salt, fresh cracked black & red pepper
Louisiana hot sauce
4-5
lb turkey meat (pulled or chopped)
8
sprigs fresh thyme, chopped
Directions
1.
In a cast-iron pan combine the flour and bacon fat over medium-high heat to make a dark chocolate roux, stirring constantly.
2.
When a dark roux is achieved, cool in an ice bath until needed.
3.
Heat 2 tablespoons oil in a large cast-iron Dutch oven over medium-high heat and render the fat from the andouille sausage.
4.
When the fat is rendered, saute the onions, celery and bell pepper until the vegetables are well wilted.
5.
Stir in the garlic and cook until fragrant, 45 seconds to 1 minute. Blend the dark roux into the trinity and sausage mixture. Once the roux is combined, add the turkey stock and whisk until well combined.
6.
Season the gumbo with the sea salt, red pepper, black pepper and hot sauce to taste. Add the turkey and chopped thyme. Bring to boil and simmer 2 hours, stirring occasionally.
7.
Serve over white rice with crusty bread

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