Braden Family Cookbook

Chuck Braden

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1 cup chopped bell peppers

Salt

Cayenne

1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices

3 bay leaves

6 cups turkey stock (see turkey stock recipe for making stock) TURKEY BONE STOCK

Leftover turkey meat, about 3 to 4 cups

2 tablespoons chopped parsley

½ cup chopped green onions

1 tablespoon file powder

2 cups cooked long grain white rice

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