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Emeril's Turkey Andouille Gumbo

<p>Gumbo, Thinkstock</p>

Wondering what to do with all that leftover turkey? How about gumbo.

Pro-tip: Serve over leftover dirty rice or add a dollop of leftover stuffing before serving.

Ingredients

1 1/2 cups flour
1 1/2 cups oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon chopped garlic
2 cups sliced andouille sausage
2 quarts stock
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked turkey meat
Steamed rice, for serving
Chopped scallions, for garnish


Directions
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.

Recipe Courtesy of Emeril Lagasse

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-andouille-gumbo-recipe.html

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