Turkey Shrimp Gumbo

This slimmed-down version of gumbo tastes just as wonderful as the classic.

—Michael Williams, Westfield, NY

Prep: 10 min. • Cook: 2 hours 5 min. • Makes: 10 servings

• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. cayenne pepper
• 2 lbs. uncooked skinless turkey breast, cubed
• ½ cup vegetable oil, divided
• ½ cup all-purpose flour
• 1 large onion, chopped
• 1 cup chopped celery
• 1 cup chopped sweet red pepper
• 4 garlic cloves, minced
• 4 cups chicken broth
• 2 cups sliced okra
• 4 green onions, sliced
• 10 oz. uncooked medium shrimp, peeled and deveined
• 5 cups hot cooked rice

1. 1. In a small bowl, combine salt and peppers; sprinkle over turkey. In a Dutch oven, brown turkey in 2 Tbsp. oil; remove with a slotted spoon. Add remaining oil and flour, scraping pan bottom to loosen browned bits. Cook over medium-low heat for 25-30 minutes until dark brown in color, stirring occasionally.
2. 2. Add the onion, celery, red pepper and garlic. Cook over medium heat until the vegetables are crisp-tender, 4-5 minutes. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. 3. Return turkey to pan; cover and simmer for 30-45 minutes or until turkey is tender.
4. 4. Add the okra and green onions; simmer 10 minutes.
5. 5. Add the shrimp; simmer until the shrimp turn pink, 4-5 minutes. Serve over rice.

1 cup with ½ cup rice: 381 cal., 13g fat (2g sat. fat), 88mg chol., 777mg sod., 33g carb. (3g sugars, 2g fiber), 30g pro.