Creole Seasoning

Ingredients

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Mix and use

Smoked Turkey Gumbo

An adaptation of Emeril Lagasse

Ingredients

  • 1 cup flour
  • 2/3 cup 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
  • 2 Tablespoons Creole spice (see Emeril’s creole seasoning recipe)
  • 2 cups shredded cooked turkey meat (I left overs from Thanksgiving or when I hickory smoke a turkey)
  • Steamed rice, for serving
  • Chopped scallions, for garnish

Directions

  1. 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. 
  2. Add onions, pepper and celery and cook, stirring, 4 minutes. 
  3. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. 
  4. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. 
  5. Add turkey and simmer 30 minutes more. 
  6. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.