Healthier Version Turkey, Chicken & Shrimp Gumbo
Healthier Version Turkey, Chicken & Shrimp Gumbo
This is my favorite way to make Gumbo. It's a little bit healthier than most versions because the amount of flour and oil is much less. The original recipe was 1 cup of oil and 1 cup of flour. Ouch!
The hardest part is making the roux -- takes about 20 minutes of continual stirring. Once you get through that, it's a piece of cake. You can also add a can of crab meat if you prefer more seafood.
Roux:
1/4 cup olive oil
1/4 cup flour
Ingredients:
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
1 lb smoked turkey sausage, cut into slices and then halves
2 cloves garlic, chopped
1/4 tsp Pepper
2 tsp Creole Seasoning
6 -8 Cups Chicken Broth
1 bay leaf
Approx 1 - 2 cups of shredded chicken (you can use previously cooked and frozen shredded chicken - I love to make a large batch and freeze it into recipe portions to save time)
1 bag of frozen okra
1 can rotel
1 lb medium or small raw shrimp, peeled
First step, chop up your onions, green pepper, garlic and celery
Next, heat the oil and flour over medium heat; stirring constantly (you are making the roux). Cook slowly until the roux looks like a copper penny (either the color of this photo or a little darker). About 20 minutes on medium heat.
Add onion, bell pepper, celery and sausage to the pot; cook for a few minutes. Add garlic, 2 tsp cajun seasoning, 1/4 tsp pepper (you can add more later).
Pour in chicken broth, chicken, frozen okra, can of rotel mild; ring to a boil, then reduce heat and simmer for 30 minutes to an hour; stirring occasionally. Remove from heat and add in shrimp. The will cook in a few minutes. Serve over rice.
