1 cup carrots diced
3/4 cup celery diced
1 1/2 cups onions diced
14 oz. Andouille sausage
8 cups turkey stock
1/2 cup flour
1/2 cup butter + 2 Tbsp. oil
2-3 big cloves of garlic
1 Tbsp. Cajun spice mix (to taste)
2 cups Turkey
2 bay leaves
1/2 tsp. finely chopped sprigs thyme
1/2 tsp finely chopped rosemary
1/2 tsp finely chopped chopped sage
1 pkg. egg noodles
2 tablespoons chopped fresh parsley leaves
1 cup Chardonnay
Some good Blues Music!!
Combine flour and butter or oil over medium heat to make a light roux, roughly peanut butter colored. Here is where you turn off the phone, close IM and close out of FB. Grab a glass of wine and get ready, there can be no interruptions. This should take about 10 minutes. Make sure to stir CONSTANTLY!! It should have a nutty smell, if it smells burnt or you see black bits, it's time to start over. Add 3/4 of the carrots, celery and onion, turn the heat to Med. Low and sweat them out, about 7-9 minutes. Add in 1/3 of the Cajun spices, garlic, and the andouille to the pot and cook for about 10-15 minutes. Turn heat up to Medium and slowly add in the stock to the veggies. Cover and bring to a boil. You can then add in the remaining 1/4 of the veggies and another 1/4 of the Cajun spices. This will tell you what your final thickness of the gumbo will be once it boils. Reduce heat to Med. Low., add the bay leaves, wine, and the other spices. Cover slightly and barely simmer for about 1 1/2 hours, stirring randomly (and tasting of course). Add the egg noodles and cook until they are tender. Finally add in the chopped turkey and chopped parsley leaves and simmer for another 10-15 minutes.
Serve with crusty bread.
