Categories: Cooking Light, Main Dish, Stew, Turkey

Ingredients

• 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
• 2 links hot Italian turkey sausage (each link should be 4 oz.)
• 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 cubed peeled sweet potatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 (14 1/2 ounce) cans fat-free chicken broth
• 1 (14 1/2 ounce) can diced tomatoes with green pepper and onion , undrained
• 1 bay leaf
• 2 cups chopped cooked turkey (dark meat is prefered)
• 1/2-1 teaspoon hot sauce

Directions

1. Prepare rice by following the package directions, OMITTING the seasoning packet.

2. Cook sausage (casings removed) in a large pot over medium heat until browned, stirring to crumble.

3. Add in onion, celery, and bell pepper; stir/saute 4 minutes.

4. Add in garlic and stir/saute 1 minute.

5. Stir in flour; cook 6 minutes or until lightly browned, stirring constantly.

6. Add in sweet potato and the next 5 ingredients; bring mixture to boiling.

7. Cover, lower heat, adn simmer 15 minutes.

8. Add in turkey and hot sauce; cook, uncovered, 3 minutes.

9. Throw out bay leaf.

10. Serve gumbo over rice.

Email to a friend | Print this recipe | Back