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 1
hour. Add the turkey. Simmer for 2 hours. 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 servings