Turkey sausage gumbo

8
7
7
Smartpoints value per serving
Total Time
1 hr 1 min
Prep
16 min
Cook
45 min
Serves
6
Difficulty
Moderate
This “trinity” of celery, onions, and bell peppers is often used in Cajun and Creole cooking. Traditional gumbo starts with a slow-cooked roux, which thickens and flavors the gumbo but also uses a significant amount of oil or butter and flour. Our version keeps the flavor but cuts the fat. And using turkey kielbasa in place pork or beef makes a big difference. This gumbo cooks in less than an hour, so you can use that time to set up some side dishes. If green bell peppers are not your favorite, you could go rogue and use orange, red, or yellow bell peppers!

Ingredients

canola oil

2 tsp

uncooked turkey kielbasa

16 oz, cut into 3/4-inch slices

uncooked onion(s)

1 medium, chopped

uncooked celery

1 rib(s), medium, chopped

green pepper(s)

1 medium, seeded and chopped

garlic clove(s)

3 medium clove(s), minced

all-purpose flour

2 Tbsp

dried thyme

1 tsp

table salt

½ tsp

cayenne pepper

¼ tsp

reduced-sodium chicken broth

1¾ cup(s)

canned stewed tomatoes

14½ oz

Worcestershire sauce

1 tsp

frozen corn kernels

1½ cup(s)

fresh parsley

1 Tbsp, fresh, chopped

cooked white rice

3 cup(s), hot

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Add the kielbasa and cook until browned, turning occasionally, about 6 minutes. Transfer to a bowl and set aside.
  2. Add the onion, celery, bell pepper, and garlic to the saucepan. Cook over medium heat, stirring frequently, until the vegetables are very tender, about 8 minutes. Stir in the flour, thyme, salt, and cayenne; cook, stirring constantly, about 1 minute. Gradually stir in the broth until the mixture is smooth.
  3. Add the tomatoes, Worcestershire sauce, and bay leaf to the saucepan; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are well blended, about 25 minutes.
  4. Stir in the browned kielbasa and corn; return to a boil. Reduce the heat and simmer, covered, until the corn is tender, about 5 minutes. Discard the bay leaf, then stir in the parsley. Serve with the rice. Yields (1 cup gumbo and 1⁄2 cup rice per serving.

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