Poultry and Sausage Gumbo

Andddd we’re back!

After a lengthy hiatus which included the buying and selling of two homes, moving from Minnesota to Michigan, and a month-long RV trip, I’m back with this tasty post!

I modified the recipe from Cooking Light just slightly- subbed chicken for turkey and bought all-pork sausage.  I also doubled it, taking a chance that it would be delicious.  Gambled and won!

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

Preparation

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. Start cooking rice.

3. Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes.

4. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes.

5. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated.

6. Remove pan from heat; stir in filé powder.

7. Serve in bowls with rice.  Sprinkle crumbled bacon on top.

8. Enjoy!

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