Today’s post comes from Pat in Seattle, WA. She got the recipe from a Cajun cooking show on TV.
Turkey Gumbo Soup
1/3 cup olive oil
½ cup flour
1 large sweet onion, chopped
1 large green bell pepper, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced or grated
¾ lb andouille sausage, cut in half lengthwise and sliced into half-moons
2-3 heaping cups chopped or shredded cooked turkey meat
2 qts chicken stock
3 Tbs Worcestershire sauce
¼ tsp or more dried thyme
salt and pepper
gumbo file powder
2 green onions, sliced, or parsley for garnish.
Cook a roux of oil and flour until a dark caramel color, stirring constantly to avoid burning. Add vegetables and garlic and cook for 2-3 minutes. Add sausage and cook another minute. Add the turkey, stock, Worcestershire and thyme and continue to cook on low for about an hour uncovered. Correct seasoning if necessary.
Serve over rice (long-grain white, boiled), sprinkle with file powder and green onions or parsley.