Gumbo Turkey/Chicken
Source: Neal Breeding
Category: Entrees
Yields: 12 people
4 lb Chicken/Turkey (2 to 3 chicken breasts)
10 c water
2 e Yellow onions (medium) quartered
2 ea celery ribs, cut into 6 pieces
2 ea bay leaves
1 tbsp salt
1 tsp cayenne pepper
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1 1/2 c vegetable oil
1 1/2 c Flour - All purpose
1/2 lb sausage, smoked, finally chopped
1 1/2 tsp salt
1/2 tsp cayenne pepper
2 c onions, yellow, medium, chopped
1 c bell pepper, green, chopped
1 c celery, chopped
1 lb sausage, smoked, cut crosswise into 1/4 inch thick slices
2 tbsp green onions (optional)

We use the regular sausage and cook it on the grill.
Cook the Chicken/Turkey
1) Put the turkey/chicken, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot.
2) Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the turkey is tender, about 2 hours (30 to 45 minutes for boneless/skinless chicken breasts).
3) Remove the chicken/turkey, strain and reserve the broth.

Microwave Roux
1) Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
2) Microwave uncovered on high for 6-7 minutes. Stir at 6 minutes with a wooden spoon; roux will be a light brown; cook 30 seconds to 1 minute longer to reach the dark brown.
3) WARNING: The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
4) When the roux has reached a very dark brown (chocolate dark brown), remove from microwave.
5) CAREFULLY add the onion, celery, and bell pepper, a little at a time, the moisture in the vegetables will create a lot of steam .
6) Stir until the roux "calms down" then return to microwave and cook on high for 2 minutes.
7) Add the chopped sausage.

Put it all together
1) Add the reserved broth and stir until the roux mixture and broth are well combined.
2) Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.
3) Meanwhile, remove the skin from the chicken/turkey and pick the meat off the bones, discarding the skin and bones.
4) Coarsely chop the chicken/turkey meat.
5) Add the chicken/turkey and the sliced sausage to the gumbo.
6) Cook for 15 minutes.
7) Remove from the heat and let sit for 5 minutes, then skim off the fat that has risen to the surface.
8) Stir in the green onions and parsley and serve

Left overs freeze well