Photo: Greg Dupree; Styling: Mindi Shapiro Levine
Active Time
30 Mins
Total Time
1 Hour
Serves 8 (serving size: 1 1/2 cups)

How to Make It

Step 1

Cook sausage in a medium nonstick skillet over medium, stirring occasionally, until browned, 7 to 8 minutes. Remove from skillet, and drain on paper towels.

Step 2

Heat oil in a large Dutch oven over medium-high; gradually whisk in flour, and cook, whisking constantly, until flour is a deep caramel color, 7 to 10 minutes. (Do not burn mixture.)

Step 3

Reduce heat to medium. Stir in onion, bell pepper, celery, garlic, and Creole seasoning, and cook, stirring constantly, 5 minutes. Gradually stir in Turkey Stock, turkey, okra, tomatoes, Worcestershire sauce, and andouille sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cooked rice, and serve immediately.

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