Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
4 cups Andouille sausage or Tasso – cut into 1/2 inch cubes
1 tbsp. Vegetable oil
Coarse salt and ground pepper
4 tbsps. Olive oil
4 tbsps. unsalted butter
2 large red onion – finely chopped
6 celery stalks – finely chopped
2 large red bell peppers – finely chopped
2 jalapenos – seeds and all – finely minced
6 garlic cloves – finely minced
1 six ounce can tomato paste
1/2 cup all-purpose flour
2 Abita Beers
2 cups canned whole tomatoes with juices
8-10 cups Chicken or Vegetable Stock
One 10 pound Smoked Turkey – skin & bones removed, cut into 2-inch chunks or slices
4 green onions – finely chopped – for for garnish
Accoutrements to serve with: Steamed White Rice, Green Onions, Hot Sauce, Corn bread
Directions
Place vegetable oil in a Dutch oven or heavy large pot on med-high heat. Toss in the Andouille or Tasso and cook until the fat renders. Once cooked, reduce the heat and remove to a bowl – set aside.
Add more oil and butter to the same large pot. Increase heat to high and add onion, celery, peppers and jalapenos to pot; cook, stirring occasionally, until softened, 6-8 minutes. Add garlic and cook another minute or two. Season with salt and pepper. Add tomato paste, and cook, stirring, until slightly darkened, 1-2 minutes.
Sprinkle the flour all over the vegetables and cook a minute or two. Add beers, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2-3 minutes. Continue cooking this for as long as you like. 5-10 minutes for a light blonde roux, 15-20 for medium and 45-60 minutes for a very dark roux.
Stir in tomatoes, juices and stock. Season with salt and pepper. Add all the Smoked turkey to the pot. Bring to a boil, reduce heat to medium-low, and simmer covered, stirring occasionally, for 20-30 minutes. At this point taste again and if needed re-season with salt and pepper.
To serve ladle the soup into large bowls. Garnish with Green onions and Serve with steamed white rice, Hot sauce and fresh sweet Corn bread. Enjoy!
