Cooking Light
Active Time
30 Mins
Total Time
55 Mins
Yield
Serves 8 (serving size: about 1 cup gumbo, 1/2 cup rice, and about 1 tsp. bacon)

This gumbo is a great way to use leftover turkey from the holidays. If you don’t have turkey, it’s also good with chicken.

How to Make It

1. Cook bacon in a large Dutch oven over medium 4 minutes or until crisp. Remove bacon from pan with a slotted spoon and set aside.

2. 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. Serve over rice; top with reserved bacon and, if desired, chopped parsley.

Also appeared in: Cooking Light, September, 2021,Soups & Stews