Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1/2 c Onion, finely chopped
1 Rib celery, chopped
2 tb Flour
1 c Broth, defatted from turkey,-or reduced sodium chicken-broth
1 c Evaporated skim milk
Coat a medium sauce pan with cooking spray. Add onion and celery, and
cook until tender.
Gradually sprinkle flour over mixture and stir until flour is browned, about 2-3 minutes. Stir in broth and evaporated skim milk. Bring to a boil, reduce heat and simmer until thickened.
For best consistency, strain through cheesecloth or a sieve. Season to taste with salt and pepper.