Great Tastes of Manitoba

Turkey Gumbo

1 hour, 20 mins
Prep: 20 mins | Cook: 1 hour | Servings: 4

Ingredients

  • 1 lb (454 g) boneless, skinless turkey breast, chopped
  • 2 tbsp (25 mL) olive oil
  • 8 oz (250 g) Andouille or chorizo-style sausage
  • 1 cup (250 mL) medium onion, diced
  • 1 cup (250 mL) red pepper, coarsely chopped
  • 1/2 cup (125 mL) celery, coarsely chopped
  • 1 tbsp (15 mL) jalapeno, finely chopped
  • 2 tbsp (25 mL) garlic, finely chopped
  • 1/2 cup (125 mL) butter
  • 1/2 cup (125 mL) flour
  • 8 cup (2 L) homemade or low-sodium turkey or chicken stock
  • 1 can (26 oz / 796 mL) whole tomatoes, chopped
  • 1 tsp (5 mL) fresh thyme, chopped
  • 1 tsp (5 mL) fresh oregano, chopped
  • 1/2 tsp (2 mL) cayenne
  • 1 bay leaf
  • 14 oz (400 g) tiger prawns, peeled, tail on
  • 2 cup (500 mL) fresh or frozen okra, sliced
  • 1 tbsp (15 mL) fresh lemon juice
  • sea salt, to taste
  • freshly ground black pepper, to taste

Directions

  1. Heat a large heavy-bottomed pot to medium high and saute turkey in one tablespoon of olive oil until lightly browned. Set aside.
  2. Saute sausage, onions, peppers, celery, jalapeno and garlic in remaining olive oil until lightly colored.
  3. Add butter and stir until it is melted.
  4. Add flour and continue stirring until the roux (butter and flour paste) browns slightly and lets off a nutty aroma.
  5. Add stock and tomatoes with juice and bring to a simmer, stirring frequently so sauce does not stick to the bottom.
  6. Add herbs, spices, prawns and okra continuing to simmer until the prawns are just cooked.
  7. Add lemon juice and salt and pepper to taste.

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