Companion Turkey and Andouille Sausage Gumbo

• 3/4 lb andouille sausage
• 3/4 lb turkey breast, cubed
• 1/4 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion
• 2 cloves garlic
• 1/2 large red pepper
• 1 stalk celery
• 4 cups chicken broth
• 1 Tbsp Worcestershire
• 3/4 tsp Creole seasoning
• 3/4 tsp sweet paprika
• 1 bay leaf
• 1 1/2 tsp filé powder

1. Place sausage links in Dutch oven over medium heat. Cook, turning occasionally, for 12 minutes or until sausage is done. Remove from the pan and slice. Place turkey in same Dutch oven and cook in sausage grease, turning occasionally, for 5 minutes or until browned. Remove and set aside.

2. Place vegetable oil in same Dutch oven over medium heat. Add flour and whisk continuously for 35 minutes or until mixture is dark brown; set aside.

3. Peel and coarsely chop onion and garlic. Deseed red pepper; coarsely chop pepper and celery. Place onion, garlic, red pepper and celery in bowl fitted with ultrablade knife. Mix at speed 10 for 10 seconds. Scrape down the sides of the bowl. Add hot flour mixture to the bowl and launch the P1 simmer program for 8 minutes.

4. Add remaining ingredients, except filé powder. Launch the P2 simmer program for 1 hour 15 minutes. At the end of cooking, add filé powder and mix with a spatula. Serve in a bowl with a scoop of rice.