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!
- 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
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.