Spicy Turkey Gumbo

Yield about 16 1C servings.

6 T butter
6 T flour
1 T olive oil
2 andouille sausages, cubed (can substitute Kielbasa)
1/2 bell pepper, chopped
1 small onion, chopped
2 stalks celery
1 T thyme
1/2 t ground cumin
1/2 t cayenne
1/2 freshly ground black pepper
1 qt turkey stock with turkey meat

1/4 t small, shelled shrimp
4 large bay leaves
Salt to taste
1/2 C cooked brown rice

 

• In a med pot, melt the butter over low heat.  Add the flour to make a roux.  Cover and cook over the very lowest heat for 1-1/2 hours, stirring every 10-15 min.  It turns a beautiful dark brown.
• In a separate pan, heat the olive oil over high heat.  Add the sausage and cook for 2-3 min, stirring constantly.  Add the bell pepper, onion and celery, along with the thyme, cumin, cayenne and pepper and cook for 3-5 minutes, stirring constantly.
• When the roux is ready, slowly stir in the turkey stock.  Add the contents of the other pot.  Add the shrimp. Stir in the bay leaves and salt.  Cook for an additional 10-15 minutes.  Add the rice just before serving.