Chris Shepherd
Photo Courtesy of Underbelly

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  • 5 cups Andouille sausage
  • 5 cups pulled turkey meat
  • 1 cup green bell pepper
  • 1 cup red bell pepper
  • 2 jumbo yellow onions, diced
  • 2 cups celery, diced
  • 8 cloves garlic, chopped
  • 1 gallon chicken stock
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon diced thyme
  • 1 tablespoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • ’24 ounces brown roux (recipe follows)
  • 1/3 cup Crystal Hot Sauce
  • 1/3 cup Worcestershire Sauce
  • 1 cup blonde roux (2 tablespoons flour+ 6 oz oil mixed together)
  • 10 ounces all-purpose flour
  • 16 ounces favorite oil (canola, corn, or blended)
  • 1 ribs celery, ½ onion, chopped
  • 1 green pepper, chopped
  1. Make the brown roux first.
  2. Cook the flour and oil in a large pot, stirring occasionally until dark brown.
  3. Puree the celery, onions, and green peppers in a food processor and mix into the brown flour/oil roux.
  4. Separately brown the Andouille sausage and red and green peppers in another large pot.
  5. Add in the onions, celery and garlic and sauté a few more minutes. Pour in the chicken stock, seasonings, blond roux, hot sauce, and Worcestershire sauce. Once the stock begins to boil add the brown roux and cook until you’ve reached the desired thickness.
  6. Add the pulled turkey and season more if desired.
  • from Chris Shepherd, Underbelly, Houston, Texas

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