Let's get this party started

So I figured I would start off with a little south louisiana goodness that always goes well with cold weather:

Turkey and Andouille Gumbo

Ingredients

2 Green bell peppers.

2 Medium sized onions.

4 Stalks celery

1 bunch of scallions (green onions)

2 lbs andouille

Turkey meat (1 whole breast will do)

1 cup flour

1 cup vegetable oil

2 quarts turkey stock

1 batch of smothered okra

Garlic Powder

Tobasco sauce

Tony's

Worcestershire sauce

Kitchen Bouquet (for color)

Instructions

Chop all vegetables and set aside.

Blend the flour and oil in the bottom of large stock pot. Make sure they are both completely blended before applying heat. Apply medium high heat, stirring continuously. The stirring is very important. I personally like to let my roux get to a milk chocolate color.

When the roux is the right shade of brown, throw in the vegetables. Stir it all together. Add a little bit of water just to loosen things up a little. Let sautee for about 10-15 minutes, stirring the whole time, adding a very small amount of water if things start to stick.

Once the vegetables are sauteed, add the cold stock slowly while stiring the whole time. This allows for the gumbo to maintain a smooth consistency.

After stock is mixed in, add okra, sausage, and turkey. Also add seasonings. Add Kitchen Bouquet to achieve desired color.

Cook on high until you achieve a boil, then let cook covered on low heat for 2 hours stirring every 10-15 minutes. Let cook uncovered for about 10-15 minutes at the end.