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.
- Yield Serves 8 (serving size: about 1 cup gumbo and 1/2 cup rice)
- Total time 55 Minutes
- 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
- 1 (10-ounce) package sliced frozen okra
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 9 ounces cooked skinless, boneless turkey breast, shredded (1 1/2 cups)
- 2 teaspoons filé powder
- 4 cups hot cooked rice
- 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.