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Spicy Turkey and Sweet Potato Gumbo

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

Nutrition 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

How to Make It

  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.