Turkey and Andouille Gumbo

Turkey and Andouille Gumbo

Serves: 6 to 8

Time: 3 hours

Prep: 30 minutes

Active time: 3 hours but not really

Gumbo pairs with riesling, Bordeaux, rosé (especially), beer, or whatever, so don’t worry about the pairing. Just do the food. This is the real deal, and the ultimate cold weather dish.

1 Cup flour, sifted, or Wondra flour

¾ Cup fat (duck, lard, chicken, peanut oil,

  and grapeseed oil, in that order)

1 medium yellow onion, minced

1 green pepper, minced

3 ribs celery, with leaves, minced

2 Tbsp. Creole seasoning

3 cloves garlic, crushed

6 fresh or 3 dried bay leaves

1 pound each of two non-seafood meats,

  cut into ¾ to 1 inch chunks

2 quarts chicken stock

Long grain or parboiled rice, prepared

Filé, chopped scallion and parsley for garnish

Preheat oven to 350º. In a cast iron skillet over medium-high, toast flour with a spatula until fragrant. Add fat, stir until incorporated, place in oven, stirring every 15 minutes until desired color is reached. Reduce heat to medium-low.

Stir in onion, pepper, and celery, cooking until soft, about eight minutes. Add Creole seasoning, garlic, and bay, and stir until garlic is fragrant.

Add meats and stir about five minutes, then stir in stock. Bring to a boil then reduce to a simmer for at least an hour, stirring occasionally.

Serve with a side of rice, sprinkled with filé, and garnished with the scallion and parsley. And Crystal hot sauce, but you knew that.