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Ingredients
- 2 center-cut bacon slices, chopped
- 3 /4 cup chopped onion
- 1 /2 cup chopped green bell pepper
- 1 /2 cup chopped celery
- 2 large garlic cloves, minced
- 4 cups unsalted chicken stock (such as Swanson)
- 1 /2 cup chopped yellow bell pepper
- 3 /4 teaspoon kosher salt
- 6 ounces andouille sausage links, thinly sliced
- 1 (14.5-ounce) can unsalted diced tomatoes, undrained
- 1 (10-ounce) package sliced frozen okra
- 1 /4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 9 ounces cooked skinless, boneless turkey breast, shredded (1 1/2 cups)
- 2 teaspoons filé powder
- 4 cups hot cooked rice
- Nutritional Information
- Calories 251
- Fat 4.7g
- Satfat 1.7g
- Monofat 1.9g
- Polyfat 0.9g
- Protein 20g
- Carbohydrate 31g
- Fiber 4g
- Cholesterol 41mg
- Iron 2mg
- Sodium 477mg
- Calcium 69mg
- How to Make It
- Step 1
- Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.
- Step 2
- Chef's Notes
- www.choosemyplate.gov
Preparation
Step 1
How to Make It
Step 1
Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.
Step 2
Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Divide rice among 8 bowls; top evenly with gumbo, or follow freezing instructions. Sprinkle evenly with reserved bacon.