Spicy Turkey and Sweet Potato Gumbo |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Cooking Light. Serving size: 1 1/3 cup gumbo with 1/2 cup rice. Per serving: 379 calories, 7.5 g fat, 27.3 g protein, 48.9 g carb, 4.8 g fiber, 72 mg cholesterol. Ingredients:
1 (6 ounce) package long grain and wild rice blend (uncle ben's) |
2 links hot italian turkey sausage (each link should be 4 oz.) |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped green bell pepper |
4 garlic cloves, minced |
1/2 cup all-purpose flour |
2 cups cubed peeled sweet potatoes |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
2 (14 1/2 ounce) cans fat-free chicken broth |
1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, undrained |
1 bay leaf |
2 cups chopped cooked turkey (dark meat is prefered) |
1/2-1 teaspoon hot sauce |
Directions:
1. Prepare rice by following the package directions, OMITTING the seasoning packet.
2. Cook sausage (casings removed) in a large pot over medium heat until browned, stirring to crumble.
3. Add in onion, celery, and bell pepper; stir/saute 4 minutes.
4. Add in garlic and stir/saute 1 minute.
5. Stir in flour; cook 6 minutes or until lightly browned, stirring constantly.
6. Add in sweet potato and the next 5 ingredients; bring mixture to boiling.
7. Cover, lower heat, adn simmer 15 minutes.
8. Add in turkey and hot sauce; cook, uncovered, 3 minutes.
9. Throw out bay leaf.
10. Serve gumbo over rice.
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