Monday to Friday Turkey Gumbo

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup olive oil
  • 2 scallions, chopped
  • 1 small onion, finely chopped
  • 1 rib celery, finely sliced
  • 1 red bell pepper, seeded and cut into 1 /2-inch cubes
  • Clove garlic, minced
  • 1/8 to 1/4 teaspoon cayenne or to taste
  • 1 teaspoon dried thyme
  • 2 cups chicken stock
  • 1 6 -ounce can small red beans or pink beans
  • 10 -ounce pack thawed frozen spinach leaves, squeezed dry
  • 10 -ounce package frozen corn kernels, thawed
  • 1 pound boneless skinless turkey breasts, cut into 1 /2-inch cubes
  • 1/2 cup minced parsley
Directions
  • Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds. Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together.

  • Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice.


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