Turkey Gumbo with Andouille and Shrimp

Turkey Gumbo with Andouille and Shrimp

  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 1 hr 20 mins 
  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 1 hr 20 mins 

Turkey Gumbo with Andouille and Shrimp

  • Prep : 10 mins
  • Cooking : 1 hr 20 mins
  • Serves : 8

Ingredients

Serves 8
  • 2/3 cup canola oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 12 ounces boneless and skinless turkey breast
  • 12 ounces fresh or frozen okra, trimmed and sliced 1/4-inch thick (about 2 cups)
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 ribs of celery, chopped
  • 3 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 3 to 4 cups low-sodium chicken broth
  • 2 cans (16 ounces each) stewed tomatoes, with juice
  • 12 ounces andouille sausage, cut into slices or small cubes
  • 2 bay leaves
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 pound peeled and deveined raw medium shrimp, thawed if frozen
  • 4 scallions, chopped, optional
  • 3 tablespoons chopped fresh parsley, optional
  • 1 Panera Bread French Baguette, thickly sliced
  • 2/3 cup canola oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 12 ounces boneless and skinless turkey breast
  • 12 ounces fresh or frozen okra, trimmed and sliced 1/4-inch thick (about 2 cups)
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 ribs of celery, chopped
  • 3 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 3 to 4 cups low-sodium chicken broth
  • 2 cans (16 ounces each) stewed tomatoes, with juice
  • 12 ounces andouille sausage, cut into slices or small cubes
  • 2 bay leaves
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 pound peeled and deveined raw medium shrimp, thawed if frozen
  • 4 scallions, chopped, optional
  • 3 tablespoons chopped fresh parsley, optional
  • 1 Panera Bread French Baguette, thickly sliced

Directions

Step 1.

Heat 2 tablespoons of oil in large soup pot over medium heat. Scatter 1/4 teaspoon of salt and 1/4 teaspoon of pepper over the turkey. Add to a hot pan and cook until the turkey is no longer pink in the center, 5 to 10 minutes, turning once or twice. Remove to cutting board. When cool, shred with a fork.

Step 2.

Add 2 teaspoons oil to the pot. When hot, add the okra and cook until tender, about 5 minutes. Add onion, pepper, celery, and garlic. Cook until all the vegetables are tender, about 10 more minutes, stirring a few times. Transfer the vegetables to a bowl.

Step 3.

Add remaining 1/2 cup oil to pot. Gradually whisk in flour. Reduce heat a little and cook, whisking frequently, until mixture (the roux) stars to thicken and turns medium brown, about 8 minutes. Watch carefully to avoid burning the roux. It should be a nutty dark-brown color. If it burns, clean the pot and start over again with fresh oil and flour. Gradually whisk in 3 cups of the broth. Stir in reserved turkey and vegetables, tomatoes, sausage, bay leaves, cayenne, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Bring to boil over high heat. Reduce heat to medium-low and low simmer gently, uncovered, for 45 minutes.

Step 4.

Stir in shrimp and cook until bright pink, about 5 minutes. Taste and add more salt and pepper as necessary. Remove bay leaf before serving. Garnish with scallions and parsley, if using. Serve with slices of a Panera Bread French Baguette.

Tip: If you can’t find andouille sausage, use another spicy smoked sausage, chorizo, or kielbasa. Or use tasso ham.

Nutrition (Per Serving)

  • 583 calCalories
  • 28 gProtein
  • 49 gCarbohydrates
  • 25 gFat
  • 109 mgCholesterol
  • 1212 mgSodium
  • 5 gDietary Fiber