Turkey Andouille Gumbo

• 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

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.
5. Bring to a boil, reduce heat and simmer for 1 hour.
6. Add turkey and simmer 30 minutes more.
7. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

flour, oil, onions, green bell pepper, celery, garlic, sausage, stock, bay leaves, salt, spice, turkey meat, rice, scallions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/turkey-andouille-gumbo-recipe.html (may not work)