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
How to Make It
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.
My family loved this dish. A great way to use up leftover turkey. Even my 3 and 7 year old had a second helping. I did not think the dish was spicy, so I used Chipotle Tobasco on mine own. I like food spicier than the kids, naturally.
Great blend of flavors, HOWEVER... is in desperate need of S&P, which I find is commonly missing in CL recipes. I followed the recipe except used grilled chicken instead of turkey, added a minced serrano pepper for heat, and some chopped parsley to finish. Next time I will forgo the Uncle Ben's box and serve over wild rice 'cause I'm a huge fan. I think the dark color and chewiness will go well with the autumn colors of the gumbo and will add texture.
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