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1 (30 ounce) package JENNIE-O TURKEY STORE® Cajun Marinated Turkey Tenderloins
2 teaspoons dried thyme leaves
2 tablespoons vegetable oil
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
1 cup thinly sliced or julienned carrots
1 cup thinly sliced celery
4 cloves garlic, minced
1/4 cup all-purpose flour
2 (14 ounces) cans fat-free reduced-sodium turkey broth
2 (14-1/2 ounces) cans no-salt-added stewed tomatoes, undrained
1 teaspoon hot pepper sauce
4 cups hot cooked rice
1/2 cup chopped fresh parsley (optional)
Additional hot pepper sauce (optional)
Cut turkey into 1-inch pieces and place in a large bowl. Sprinkle with thyme; toss well. Set aside.
Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetables are crisp-tender, stirring once. Add turkey and cook 3 minutes, stirring occasionally. Sprinkle mixture with flour and cook 1 minute, stirring frequently.
Add broth, tomatoes and pepper sauce and bring to a boil over high heat. Reduce heat to medium and simmer uncovered for 10 minutes or until turkey is no longer pink in center. Ladle gumbo into shallow bowls and top each with 1/2 cup of rice. Sprinkle with parsley and serve with additional pepper sauce, if desired.
Makes 8 servings
Serving Size: 12 ounces gumbo and 1/2 cup rice
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Living large in the Wisconsin Northwoods.......
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