(Note: This is another one complements of Chris. Personally, I don’t care for andouille, but a lot of folks do. )
Brian Reid, New Orleans, LA for Louisiana Cookin
Serves 6 to 7
- 1 pound andouille or other smoked sausage, such as kielbasa, sliced into 1/4-inch half-moons
- vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 3 or 4 cloves garlic, chopped
- 3 quarts turkey stock, preferably homemade*
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon dried thyme
- 1 tablespoon Creole seasoning
- meat picked from leftover smoked or roasted turkey carcass(es)
- heaping 1/2 cup chopped green onions
- heaping 1/2 cup minced parsley
- hot cooked Louisiana rice
- filé powder
Place the sausage and 1 tablespoon oil in a large Dutch oven and brown over high heat. When browned, remove the sausage to a paper towel-lined plate. Pour the remaining fat into a measuring cup, then add sufficient vegetable oil to make 1/2 cup. Pour the fat and oil mixture back into the Dutch oven and reduce the heat to low. Reserve the sausage.
Add to the flour and stir constantly over low to medium heat to make a dark roux—preferably a chocolate-colored one, which will take about 40 minutes on low heat or 20 minutes over high heat.
Add the onions, bell pepper, celery, and garlic to the roux and continue stirring until the onions are translucent and have begun to brown.
Heat 3 quarts turkey stock to a boil and slowly add to the roux/vegetable mixture, whisking to incorporate. Add the salt, pepper, Tabasco, thyme, and Creole seasoning.
Return to a boil, then reduce to a simmer. Simmer for 1 hour. Add the turkey and the sausage. Simmer for another hour. Add the green onions and the parsley and heat through, about 5 minutes. Serve with hot rice and filé powder.