Crockpot Turkey Gumbo
1 pound ground turkey
3 strips of bacon
2 stalks celery, sliced
1 medium onion, chopped
1 (10-ounce) package frozen okra, thawed and drained
1 (14.5-ounce) can stewed tomatoes, drained
1/2 cup loose-pack frozen corn
1 jalapeño, seeded and chopped
2 cloves garlic, crushed
1 teaspoon hot pepper sauce
1 teaspoon crushed dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
2 whole bay leaves
1/2 cup vegetable oil
1/2 cup all-purpose flour
4 cups chicken broth
1/2 pound cooked shrimp, peeled and deveined
In a large heavy skillet over medium heat, cook turkey, stirring
until browned and crumbly, 5 to 7 minutes; set aside. Place strips
of bacon in the same skillet and cook until crisp, about 5 minutes;
drain, crumble and set aside.
In a slow cooker or crockpot, place celery ribs, onion, okra, stewed
tomatoes, corn, jalapeño, garlic, hot pepper sauce, basil, salt,
thyme, bay leaves and the turkey and crumbled bacon.
In a saucepan, combine oil and flour. Add chicken broth slowly,
stirring until smooth. Stir thickened 'gravy' into the mixture in
the crockpot. Cook slowly for 3 to 4 hours. Sprinkle cooked shrimp
on top and cook 10 minutes longer. Serve hot.
Makes 8 servings.