Monday to friday turkey gumbo (mf)

4 Servings

Ingredients

QuantityIngredient
¼cupOlive oil
2Scallions; chopped
1smallOnion; finely chopped
1Rib celery; finely sliced
1Red bell pepper; seeded, cut into 1 /2-inch cubes
1Clove garlic; minced
teaspoonCayenne; (up to 1/4), or to taste
1teaspoonDried thyme
2cupsChicken stock
6ouncesSmall red beans or pink beans
10ouncesThawed frozen spinach leaves, squeezed dry
10ouncesFrozen corn kernels; thawed
1poundsBoneless skinless turkey breasts, cut into 1 /2-inch cubes
½cupMinced parsley

Directions

Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds.

Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together.

Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice.

Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6637 Posted to MC-Recipe Digest V1 #749 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997