This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work. We skip the long-stirred roux here in favor of filé powder, a thickener made from the sassafras plant; look for it on the spice aisle. For the best results, stir in the filé powder off the heat.
2 center-cut bacon slices, chopped
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 large garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
1/2 cup chopped yellow bell pepper
3/4 teaspoon kosher salt
6 ounces andouille sausage links, thinly sliced
1 (14.5-ounce) can unsalted diced tomatoes, undrained
Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.
Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Divide rice among 8 bowls; top evenly with gumbo, or follow freezing instructions. Sprinkle evenly with reserved bacon.
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The whole family liked this. There was quite a bit of chopping. I used a bit more of most of the ingredients (such as the onions, peppers, garlic, etc.). The sausage was delicious! The store didn't have frozen or fresh okra, so I used some 1" pieces of green beans, which worked fine. I used chicken instead of turkey, also. This made a really delicious broth. I had planned to freeze half of of the meal, but after we four got through with it, there was just enough for a couple of lunches! A really outstanding intro to gumbo, which I had never made before.p.s. The filé powder was called Gumbo Filé at Sprouts (I.e., under G, not F, in the spice rack). A helpful employee found it for me. It didn't seem to thicken the broth up much, but that didn't really matter.
I used chicken in place of the turkey and omitted the okra; my market didn't have it and we aren't huge fans
anyway. I cooked it as directed but let it sit on warm for about an
hour to let the flavors intensify just before the last step. I didn't
have file powder so substituted some creole spice that gave it a nice
kick. I did thicken the sauce with a little bit of cornstarch/water
just before serving and it worked well. Will definitely make again -
very hearty and filling and full of flavor.
WHY would anyone skip the most import part of the gumbo which is the roux? That is where much of the flavor comes from. Also, file powder is often served on the side as a condiment because not everyone likes it and then they can add as much or as little as they like. BTW, file is not meant to thicken the gumbo that is what the roux is for. There is flour in it and that thickens it some along with simmering for a while.While some will like this recipe, it is strictly not a traditional gumbo without the roux. Watch Paul Prudomme's video on making gumbo. It is extraordinary. https://www.youtube.com/watch?v=M5XXU47q9js
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