Spicy Turkey and Sweet Potato Gumbo

recipe
Use some leftover holiday bird in this flavorful gumbo.

Yield:

6 servings (serving size: 1 1/3 cups gumbo and 1/2 cup rice)

Recipe from

Nutritional Information

Calories 379
Caloriesfromfat 18 %
Fat 7.5 g
Satfat 2.3 g
Monofat 2.2 g
Polyfat 2.3 g
Protein 27.3 g
Carbohydrate 48.9 g
Fiber 4.8 g
Cholesterol 72 mg
Iron 3.8 mg
Sodium 804 mg
Calcium 68 mg

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

Preparation

Cook the rice according to package directions, omitting seasoning packet.

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.

Note:

December 2001
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