Braden Family Cookbook
& SAUSAGE GUMBO
In a Dutch oven, over medium
heat, combine the oil and flour and stirring slowly and constantly for 20 to 25
minutes, make a dark brown roux, the color of chocolate.
(Wait a minute. . . unless you are really on top of making the roux this
dark, you will probably scorch the flour! I
suggest you cook the roux until it is more like a dark peanut butter in
color!!!!! This takes a little less
than 15 minutes over medium-low heat) Add
the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or
until wilted. Season with salt and pepper. Add the sausage and bay leaves.
Continue to stir for 3 to 4 minutes. Add the stock.
Stir until the roux mixture and stock are well combined. Bring to a boil,
then reduce heat to medium low. Cook, uncovered, stirring occasionally, for 45
minutes. Add the turkey. Simmer for about 30 additional minutes. Skim off any fat that rises to the
surface. Remove from the heat. Stir in the parsley, green onions and file
powder. Remove the bay leaves and serve in deep bowls with rice.
Yields: 4 - 6 servings
Wine: This is a spicy, rich, deep dish. The depth of flavor from the very dark roux is unique and really full. We had a bottle of Washington, Johannesburg Riesling and it was pretty good. It cut through the deep flavor and still did not over power the simple turkey and mild pork sausage tastes. Is this a lot of BS, or what........? This is an opportunity to talk to your wine person for a wine to use. Remember.....". . . a real man never never asks for directions but only a fool buys a bottle of wine without asking someone what it might taste great with!"