Turkey And Andouille Gumbo

Main

• 1/4 cup , plus 1 tablespoon, vegetable or light olive oil, divided
• 1 stalk celery, chopped
• 1 medium green bell pepper, seeded chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 quart chicken or turkey broth
• 2 cup cooked turkey meat, preferably a mix of dark and light
• 1 cup chopped andouille or other smoked sausage
• 2 tablespoon Worcestershire sauce
• 2 1/2 tablespoon Louisiana-style hot sauce, such as Crystal
• 1 teaspoon cayenne pepper
• 1 tablespoon Cajun seasoning
• 1 tablespoon or 3 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper
• 2 cup long-grain white rice

Directions

1. Saute celery, green bell pepper, and onion. Cook, stirring often, until vegetables have begun to soften, about 5 minutes. Add garlic and continue cooking for 2 minutes more.
2. Transfer vegetables to the slow cooker and return pot to the stove over low heat. Add remaining oil and flour. Cook the mixture, stirring slowly and continuously, until the roux is dark brown and fragrant, about 10 minutes. Do not allow it to burn.
3. Raise heat to medium-high and gradually whisk in stock, stirring constantly to prevent lumps. When all of the liquid has been added and the liquid starts to thicken, pour it into the slow cooker.
4. Add turkey, andouille, Worcestershire sauce, hot sauce, cayenne, Cajun seasoning, thyme, and bay leaves. Season with salt and pepper, to taste.
5. Cover and cook on the low setting for about 4 hours. Before serving, discard bay leaves and thyme sprigs and adjust seasoning, if needed. To serve, ladle gumbo over rice.