Turkey and Andouille Sausage Gumbo

By joanmarie

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

Details

Preparation time 30mins
Cooking time 55mins
Adapted from cooking light.com

Preparation

Step 1

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.