Spicy Turkey and Sweet Potato Gumbo

Use some leftover holiday bird in this flavorful gumbo.

Yield: 6 servings (serving size: 1 1/3 cups gumbo and 1/2 cup rice)

Ingredients

• 1  (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
• 2  (4-ounce) links hot turkey Italian sausage
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1  cup  chopped green bell pepper
• 4  garlic cloves, minced
• 1/2  cup  all-purpose flour
• 2  cups  (1/4-inch) cubed peeled sweet potato
• 1  teaspoon  dried thyme
• 1  teaspoon  dried oregano
• 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1  (14 1/2-ounce) can diced tomatoes with green pepper and onion, undrained
• 1  bay leaf
• 2  cups  chopped cooked dark-meat turkey
• 1/2  teaspoon  hot sauce

Preparation

Cook the rice according to package directions, omitting seasoning packet.

Remove casings from sausage. Cook sausage in a Dutch oven over medium heat until browned, stirring to crumble. Add onion, celery, and bell pepper; cook 4 minutes, stirring frequently. Add garlic; cook 1 minute. Stir in flour; cook for 6 minutes or until lightly browned, stirring constantly. Add sweet potato and next 5 ingredients (sweet potato through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and hot sauce; cook, uncovered, for 3 minutes. Discard bay leaf. Serve over rice.

Nutritional Information

Calories:

379 (18% from fat)

Fat:

7.5g (sat 2.3g,mono 2.2g,poly 2.3g)

Protein:

27.3g

Carbohydrate:

48.9g

Fiber:

4.8g

Cholesterol:

72mg

Iron:

3.8mg

Sodium:

804mg

Calcium:

68mg