Slow Cooker Turkey Gumbo

Servings: 4 |
https://youtube.com/watch?v=eMIKzomGiAU%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C

Ingredients

  • 1 lb (500 g) Granny's boneless, skinless turkey breast, chopped
  • 2 Tbsp (30 mL) olive oil
  • 8 oz (250 g) Andouille or chorizo style sausage
  • 1 cup (250 mL) 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 (30 mL) garlic, finely chopped
  • 1/2 cup (125 mL) butter
  • 1/2 cup (125 mL) flour
  • 8 cups (2 litres) homemade or low-sodium turkey or chicken stock
  • 1 (26 oz | 796 mL) can 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 cups (500 mL) fresh or frozen okra, sliced
  • 1 Tbsp (15 mL) fresh lemon juice
  • To taste sea salt
  • To taste freshly ground black pepper

Method

  1. Heat a large heavy bottom pot to medium-high and sauté turkey in 1 Tbsp of olive oil until lightly brown.
  2. Transfer to slow cooker.
  3. Sauté sausage, onions, peppers, celery, jalapeno and garlic in remaining olive oil until lightly coloured.
  4. Add butter and stir until it is melted, then 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 the herbs and spices.
  7. Transfer to slow cooker and cook on high for four hours or low for eight hours.
  8. Add prawns, okra, lemon juice and sea salt and fresh ground pepper to the slow cooker and continue for 20 minutes.

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