Yield: 25 Establishment: Restaurant, Catering Operation, Business and Industry Account   Ethnicity: Creole   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Whole   Dish Type: Gumbo

Ingredients

1 10 Pound TURKEY

2 Pounds andouille sausage

2 Cups vegetable oil

2 Cups flour

4 Cups onions, chopped

4 Cups celery, chopped

2 Cups bell pepper, chopped

1/2 Cup garlic, minced

1-1/2 Gallons TURKEY STOCK

3 Cups green onions, sliced

1 Cup parsley, chopped

To Taste salt and cracked black pepper

To Taste file powder

12.5 Cups white rice, prepared

Cut turkey into 10 pieces, separating breast into halves, legs and thighs. Cut andouille into 1/2-inch slices. Place in a 2-gallon stock pot and add 1-1/2 gallons of water. Bring to a rolling boil and reduce to simmer. Cook until turkey is tender, adding water as necessary to retain volume. When turkey is tender and falling from bones, remove meat and andouille sausage, cool, and debone turkey and set aside. Discard bones and reserve stock for gumbo. Allow stock to settle and skim excess fat from the surface. In a 2-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire wisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic and cook approximately 10 to 15 minutes or until vegetables are wilted. Add andouille, blend into vegetable mixture, and cook 5 minutes. Add stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer, and cook approximately 45 minutes. Add turkey meat and cook an additional 10 to 15 minutes. Blend in green onions and parsley and simmer 5 minutes. Season to taste using salt and pepper. For service: ladle gumbo over steamed white rice and sprinkle each bowl with 1/8 teaspoon file powder.

Recipe Source: Recipe developed by Owner/Executive Chef John Folse, AAC, CEC, of Lafitte's Landing Restaurant in Donaldsonville, LA. Chef: John Folse Chef John Folse is the owner and executive chef of his Louisiana-based corporations: Lafitte's Landing Restaurant, White Oak Plantation (catering and events management company) and Louisiana Premier Products (manufacturing company). Folse has authored numerous books, he hosts his own National TV cooking show, "A Taste of Louisana" on PBS and he has a syndicated radio show, "Stirrin' It Up!" that can be heard worldwide. Folse is respected around the world as an authority on Cajun and Creole cuisine and culture and has gained national recognition within the retail and foodservice community for his efforts in new product development and manufacturing. Restaurant: Lafitte's Landing Location: Louisiana

Nutrition Facts Calories 590   Calories from Fat 280 % Daily Value* Total Fat 32g 49% Saturated Fat 6g 30% Cholesterol 115mg 38% Sodium 1160mg 48% Total Carbohydrate 37g 12% Dietary Fiber 2g 8% Sugars 3g   Protein 37g   Vitamin A 8% Vitamin C 30% Calcium 6% Iron 20% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4