Gumbo With Shrimp & Turkey Meatballs |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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The lean ground turkey meatballs are hearty, this is a traditional New Orleans gumbo. Ingredients:
3 cups flour |
2 tablespoons corn oil |
2 lbs andouille sausages |
1 medium onion, diced |
1 bell pepper, diced |
3 stalks celery, diced |
2 teaspoons minced garlic |
2 teaspoons celery salt |
4 teaspoons paprika |
4 teaspoons salt |
4 teaspoons black pepper |
4 teaspoons garlic powder |
4 teaspoons onion powder |
8 teaspoons cayenne pepper |
1 tomato, diced |
4 cups low sodium chicken broth, divided |
1 (16 ounce) bag frozen cut okra |
4 teaspoons louisiana hot sauce |
1 lb ground turkey |
10 large shrimp, chopped |
2 tablespoons dried breadcrumbs |
4 teaspoons salt |
4 teaspoons black pepper |
Directions:
1. In a large Dutch oven over medium heat, toast the flour for 5 minutes, until a light brown color. Whisk in 1 cup chicken stock, and then transfer to a small bowl to cool.
2. In the same pot, sweat Andouille sausage with 2 tablespoons oil over medium-high heat for 3 minutes. Add onions, peppers, celery, garlic and 1 teaspoon salt and sweat for 5 minutes, stirring frequently. Add spices, stir to combine. Add tomato, okra, and chicken stock and bring to a boil. Reduce heat and simmer for 25 minutes.
3. While the gumbo is simmering, prepare the meatballs. In a medium bowl, combine the ground turkey, shrimp, breadcrumbs, salt and pepper. Mix thoroughly and shape into approximately 1 tablespoon-sized balls.
4. Add meatballs to the gumbo and simmer for an additional 10 minutes. Season with 1/4 teaspoon Louisiana style hot sauce.
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