Steve's Mardi Gras Gumbo

My allergy to shellfish usually keeps me from enjoying Gumbo for Mardi Gras - until my husband adapted an old favorite recipe, using leftover rotisserie turkey, chicken and boudin sausage. We seldom follow a recipe without tweaking it a bit, and feel free to make your own adaptations.

Ingredients:

1 T plus 1/2 cup vegetable oil

3-4 pounds total of chicken, turkey and/or sausage (andouille, kielbasa or boudin) 

1 T creole seasoning

1 c flour

2 c chopped onions

1 c chopped celery

1 c chopped bell peppers

1 t salt

1/4 t cayenne pepper

9 c chicken stock 

White rice, cooked

1/2 c chopped scallions

Hot sauce, if desired

In a large Dutch oven, heat 1 T oil over medium-high heat.  Season the meat and cook until browned - If using leftover meat already cooked, skip this step.  Remove meat and set aside.  Combine 1/2 c vegetable oil and flour in the Dutch oven, stirring constantly to make a dark brown roux - about 20 minutes.  Add the onions, celery, and bell peppers, and cook for about 5 minutes.  Add salt and pepper, then slowly add the chicken stock, stirring until well combined.  Add cooked meat. Bring to a boil, then reduce heat to medium-low and cook, uncovered for about 1 hour, stirring occasionally.   Serve over a bowl of white rice and top with scallions and hot sauce.  Enjoy!