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Cajun and Creole   -   Turkey And Andouille Gumbo   adapted from Chef Paul Prudhomme's Fork In The Road

  • 2 Teaspoons Salt
  • 1 Teaspoon Paprika
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Black Pepper
  • 1 Pound Turkey -- diced
  • 8 Ounces Turkey Andouille -- or sausage
  • 8 Ounces Turkey Tasso -- or smoked turkey
  • 1 Large Bell Pepper -- chopped
  • 2 Stalks Celery -- chopped
  • 8 Cups Chicken Stock
  • 8 Teaspoons All-Purpose Flour -- browned in skillet
  • 2 Cups Rice -- cooked
Directions Combine seasoning mix in a small bowl. Preheat over to 400 degrees. Sprinkle diced turkey with 1 tablespoon of seasoning mix. Place turkey in over and bake for 15 minutes. Place andouille and tasso in another baking dish and bake for 25 minutes. Meanwhile heat a skillet over high heat for 4 minutes. Add bell peppers, celery and remaining seasoning mix. Cook for 15 minutes, watch closely so it turns brown but not burnt. Add 1/2 cup stock and cook for 20 minutes. Add 1 cup stock and browned flour. Mix thoroughly. Add remaining stock. Stir and cook for 10 minutes. Add andouille, tasso and any juices to the pot. Add turkey, turn off heat and serve over rice.
Serves 4
Time to Make 0:00

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