Spicy Turkey and Sweet Potato Gumbo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use some leftover holiday bird in this flavorful gumbo. Ingredients:
1 (6-ounce) box long-grain and wild rice mix (such as uncle ben's) |
2 (4-ounce) links hot turkey italian sausage |
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 (1/4-inch) cubed peeled sweet potato |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1 (14 1/2-ounce) can diced tomatoes with green pepper and onion, undrained |
1 bay leaf |
2 cups chopped cooked dark-meat turkey |
1/2 teaspoon hot sauce |
Directions:
1. Cook the rice according to package directions, omitting seasoning packet.
2. Remove casings from sausage. Cook sausage in a Dutch oven over medium heat until browned, stirring to crumble. Add onion, celery, and bell pepper; cook 4 minutes, stirring frequently. Add garlic; cook 1 minute. Stir in flour; cook for 6 minutes or until lightly browned, stirring constantly. Add sweet potato and next 5 ingredients (sweet potato through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and hot sauce; cook, uncovered, for 3 minutes. Discard bay leaf. Serve over rice.
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