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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 1 |
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This dish is flavored with andouille sausage, the spicy smoked sausage that is a traditional ingredient in gumbo. If you can't find andouille sausage, your favorite spicy sausage will work just fine. Ingredients:
1 (16-oz.) package andouille sausage, sliced |
3 tablespoons vegetable oil |
3 tablespoons all-purpose flour |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green bell pepper |
2 garlic cloves, minced |
4 cups chicken broth |
2 cups chopped cooked turkey |
1 (14.5-oz.) can diced tomatoes |
1 cup frozen whole-kernel corn |
1 cup frozen sliced okra |
1 tablespoon no-salt-added cajun seasoning |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
hot cooked rice |
Directions:
1. Brown andouille sausage over medium heat in a large Dutch oven; remove sausage, and drain on paper towels. Wipe Dutch oven clean with paper towels.
2. Stir together 3 Tbsp. vegetable oil and 3 Tbsp. flour in Dutch oven over medium heat, stirring constantly, 20 to 25 minutes or until roux is caramel colored.
3. Stir in chopped onion, celery, bell pepper, and minced garlic; cook, stirring often, 8 to 10 minutes or until vegetables are tender. Gradually stir in 4 cups chicken broth, and bring mixture to a boil; add browned sausage, chopped turkey, and next 6 ingredients. Reduce heat to low, and simmer, stirring occasionally, 30 minutes. Serve gumbo with hot cooked rice.
4. Note: For testing purposes only, we used McCormick Gourmet Collection Cajun Seasoning.
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