An adaptation of Emeril Lagasse
- 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
- 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.