2 cups celery, finely chopped (about 1 bunch of celery)
2 cups onion, finely chopped (about 2 medium onions)
1 1/2 ounce garlic, minced (about 1 bulb)
1/2 cup parsley, chopped
2 cups green onions, thinly sliced
1 cup flour
1 cup olive oil
3-4 quarts warmed turkey stock (can substitute canned chicken broth)
3 pounds Andouille sausage (or substitute)
6 cups shredded turkey meat
4-6 bay leaves
1 teaspoon thyme
salt and pepper to taste
white rice, prepared
- Chop and slice all vegetables.
- Begin warming the stock on low.
- Cut the sausage into rounds and brown on both sides over medium-low heat.
- When finished, deglaze the skillet with some of the stock.
- In a very large stockpot, heat olive oil over medium heat and add flour to begin cooking a roux. Stir constantly, until the roux is the color of peanut butter, this takes about 20-30 minutes.
- Add the onions, celery, garlic, parsley and 1 cup of the green onions. Saute 5 minutes.
- Slowly add the stock.
- Add bay leaves, thyme, sausage and turkey meat.
- Bring to a boil then lower the heat to a simmer, cover. Simmer on low for 1 hour.
- Add remaining green onions and simmer for another hour.
- If the gumbo needs to thicken, simmer uncovered for all or part of the last hour.
- Serve over white rice.
