Osage Roost
Kitchen Sink => Recipes => Topic started by: rio329 on January 14, 2013, 03:23:25 PM
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take and entire turkey breast ,both sides,and cube, sprinkle garlic powder ,onion powder, salt and pepper to your liking,set a side, in a large pot ,put 1/2 cup of oil ,i use evo oil, and brown the turkey breast meat in small batches,until all the meat is done, reserving the oil add 1/4 more evoo, and add 1/2 cup of flour to it and make a roux, stirring it with a wisk until you get a slightly darker than blond color, use med. heat and be careful, they don't call it canjun naplam for nothing.i for got to say chop up 4 stalks of celery,4 medium onions, i green pepper, when the roux is right, add the vegetables and cook for about 6 minutes until the onions are clear.add 2 quarts of low sodium chicken broth slowly to the roux and vegs.,and stir until its mixed up.bring to a slight boil and cut the heat back to a simmer.cook for 20 minutes ,and then add the turkey breast meat and add 2 smoked sausage sticks approx. 1 lb.chopped up.add 2 tablespoons of file powder to the pot 1 teaspoon of cumin let simmer for 1 hour add more garlic if desired .,add 1 teaspoon of basil,1/2 teaspoon of orageno, and 1/2 teaspoon of thyme,cook for 1 more hour stirring and scraping the bottom. serve over rice and buttered french bread,this is a killer combo of flavors, enjoy with wine
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Sounds mouth watering to me!
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sounds good, would like to try. but what is file powder?
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It's called Gumbo File (pronounced "fee-lay") powder, standard Louisiana/Cajun ingredient available at most stores.
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file powder is ground sassafrass leaves
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thanks for the replys, i will try looking for it , but here in ohio i have never seen or heard of it before