Turkey and Andouille Sausage Gumbo

Photo by Joanmarie J.

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

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

Directions

1. Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon. 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.

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