Ingredients
- 6 ounce long-grain and wild rice mix
- 4 ounce turkey Italian sausage
- 1 cup onion
- 1 cup celery
- 1 cup green bell pepper
- 4 clove garlic
- 1/2 cup all-purpose flour
- 2 cup sweet potato
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 14 1/2 ounce chicken broth
- 14 1/2 ounce tomatoes
- 1 ounce bay leaf
- 2 cup dark-meat turkey
- 1/2 teaspoon hot sauce
Preparation
Baking Directions:
Use some leftover holiday bird in this flavorful gumbo.
1.Cook the rice according to package directions, omitting seasoningpacket.
2.Remove casings from sausage.
Cook sausage in a Dutch oven overmedium 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 lightlybrowned, 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, for3 minutes.
Discard bay leaf.
Serve over rice.
Yield: 6 servings(serving size: 1-1/3 cups gumbo and 1/2 cup rice).
NUTRITIONAL INFORMATION: CALORIES 379 (18% from fat); FAT 7.5g (sat 2.3g, mono 2.2g, poly2.3g); PROTEIN 27.3g; CARB 48.9g; FIBER 4.8g; CHOL 72mg; IRON 3.8mg;SODIUM 804mg; CALC 68mg
