Turkey Gumbo

 



1 ½  cups vegetable oil

1 ½  cups flour 

1 medium onion, diced

1 small green bell pepper, diced

2 stalks of celery, diced

½  tbsp ground sage

½  tbsp ground thyme

2 tsp salt

1 tsp pepper

¼-½  tsp cayenne pepper

10 cups chicken or veggie stock

1 cup sliced okra (if frozen, thaw before using)

1 lb. leftover turkey meat, white or dark meat

1 lb. smoked sausage, sliced

5 cups steamed white rice


In a large stock pot on medium high heat, add vegetable oil. Add flour and stir constantly with a whisk until the roux starts to brown.


Add onions, green bell pepper and celery and saute for 7-10 or until soft.


Stir in sage, thyme, salt, pepper and cayenne pepper into the pot and cook for 2-3 minutes.


Pour stock into the pot and stir until the roux and the stock are incorporated and there are no lumps.


Add in okra, turkey meat and sausage and bring to a boil.


Stir and turn the heat to low and allow to simmer for 1 hour.  Stir every 15 minutes.


Serve with a scoop of rice in the middle of a bowl and ladle gumbo over the rice.



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