Spicy Turkey Gumbo

Ingredients

• all-purpose flour (0.75 cup)
• avocado oil (0.5 cup)
• vegetable oil (2 tablespoons)
• andouille sausage (8 ounces)
• onions (2 cups)
• kosher salt (2 teaspoons)
• green bell pepper (1 cup)
• celery (1.5 cups)
• black pepper (1 teaspoon)
• cayenne pepper (0.5 teaspoon)
• turkey or chicken broth (8 cups)
• turkey meat (1.5 pounds)
• green onions (0.5 cup)
• Italian parsley (0.25 cup)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). For roux, stir flour and avocado oil together in a small baking dish until smooth.
2. Bake roux in the preheated oven, stirring occasionally, until it is a dark caramel color, 60 to 90 minutes. Stir well, and set aside until needed.
3. Add 2 tablespoons vegetable oil to a large soup pot over medium-high heat, and add sausage. Cook, stirring, for a few minutes until the sausage is lightly browned; remove to a bowl.
4. Add onions and salt to the pot; cook, stirring, for a few minutes, until onions start to turn translucent. Stir in bell pepper, celery, black pepper, and cayenne, and cook until vegetables start to soften and take on some color, a few minutes more.
5. Sprinkle in the 2 tablespoons flour, and cook, stirring, until flour has started to toast and stick to the bottom of the pan, about 4 minutes. Stir in prepared roux. Add broth and reserved sausage.
6. Stir everything together, and bring broth to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes.
7. Add turkey, and cook for 30 to 40 minutes. Excess fat can be skimmed off the surface.
8. Reduce heat to low; stir in parsley and green onions. Cook about 5 minutes more; taste for seasoning and adjust. Ladle into bowls; top with a scoop of white rice.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 474
• fat: 29 g
• sats: 6 g
• carbs: 20 g
• fibre: 2 g
• protein: 32 g
• salt: 1.578 g