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2 cups shredded cooked turkey meat
Steamed rice, for serving
Chopped scallions, for garnish
Directions
In a large soup pot slowly heat oil and flour together
over low heat, stirring constantly, until it becomes a nutty brown color and is
very fragrant; be careful not to burn. Add onions, pepper and celery and cook,
stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat
releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole
spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and
simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a
generous sprinkle of green onions.
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