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Name: Turkey Andouille Gumbo
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Garlic chopped; 1 1/2 c Flour; 2 c Sliced andouille sausage; 2 Bay Leaves; Salt and cayenne; Cooked turkey meat; Chopped scallions; for; 1/2 c Chopped green bell pepper; Creole spice; 2 c Shredded; Steamed rice; for serving; 1/2 c Celery chopped; 1 c Onions chopped; 2 qt Vegetable stock; 1 1/2 c Vegetable oil

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INGREDIENTS

1 tb Garlic ; chopped
1 1/2 c Flour
2 c Sliced andouille sausage
2 Bay Leaves
Salt and cayenne
Cooked turkey meat
Chopped scallions; for
1/2 c Chopped green bell pepper
Creole spice
2 c Shredded
Steamed rice; for serving
1/2 c Celery ; chopped
1 c Onions ; chopped
2 qt Vegetable stock
1 1/2 c Vegetable oil

Servings

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE99 In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions. Yield: 6 Servings Posted to recipelu-digest by molony on Feb 19, 1998

NOTES

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Turkey Andouille Gumbo

1 tb Garlic chopped
1 1/2 c Flour
2 c Sliced andouille sausage
2 Bay Leaves
 Salt and cayenne
 Cooked turkey meat
 Chopped scallions; for
1/2 c Chopped green bell pepper
 Creole spice
2 c Shredded
 Steamed rice; for serving
1/2 c Celery chopped
1 c Onions chopped
2 qt Vegetable stock
1 1/2 c Vegetable oil

ESSENCE OF EMERIL SHOW#EE99    In a large soup pot slowly heat oil and flour together over low heat,  stirring constantly, until it becomes a nutty brown color and is very  fragrant; be careful not to burn. Add onions, pepper and celery and cook,  stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until  some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt,  cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer  for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and  serve with hot steamed rice and a generous sprinkle of green onions.    Yield: 6 Servings    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998

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Nutrition

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Serving Size: 1 Serving (3459g)
Recipe Makes: 1 Servings

Calories: 4547
Calories from Fat: 2518 (55%)

Amt Per Serving		% DV

	Total Fat 279.8g	373 %
	Saturated Fat 28.7g	143 %
	Monounsaturated Fat 161.1g
	Polyunsanturated Fat 78.6g
Cholesterol 571.2mg		176 %
Sodium 8215mg		283 %
Potassium 3279mg		86 %
Total Carbohydrate 222.2g		65 %
	Dietary Fiber 12.4g	50 %
	Sugars, other 209.8g
Protein 277.8g		397 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4547

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