Wild Turkey, Sausage and Shrimp Gumbo |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
A great way to get rid of some of last years wild turkey before the next season gets here. Ingredients:
2/3 cup flour |
1/2 cup olive oil |
1 large bell pepper, chopped |
1 medium sweet onion, diced |
3/4 cup carrot, diced |
3 stalks celery, chopped |
6 garlic cloves, minced |
1 tablespoon jalapeno, chopped |
1 (10 ounce) package frozen okra, thawed |
2 (16 ounce) cans diced tomatoes |
1 (16 ounce) can corn, drained |
6 cups chicken broth |
1 teaspoon thyme |
1 teaspoon basil |
4 bay leaves |
1 1/2 teaspoons hot pepper sauce |
1 teaspoon salt |
1 teaspoon cumin |
1 teaspoon black pepper |
4 tablespoons worcestershire sauce |
2 cups wild turkey breast, cubed |
2 cups shrimp, cooked |
1 cup kielbasa, cubed |
cooked rice |
Directions:
1. Add oil to skillet, heat over medium heat slowly mixing in the flour to make a roux. Keep cooking and stirring until it is a dark golden brown. Be patient it can take awhile, if you burn it start over.
2. Keeping the pan on medium heat stir in the onion, bell pepper, garlic, carrots, celery and black pepper. Cook for about 3 minutes or just until the vegetables start to turn tender.
3. Transfer to a large soup kettle, use medium heat, gradually stir in the broth, tomatoes, salt, worcstershire sauce, hot pepper sauce, basil, thyme, cumin, bay leaf, corn, jalapenos and okra.
4. Bring to a boil then add the turkey and sausage, when it reurns to a boil, reduce to heat to a simmer.
5. Cover and simmer for about 30 minutes.
6. Add the shrimp during the last 5 minutes.
7. Serve over hot cooked rice (basmati).
|
|