I’m pretty proud of this recipe. It’s definitely a husband-pleaser!
Look at the steam. Isn’t it beautiful! But, alas, the life of a food blogger and her poor husband: we have to eat it luke warm. Hey, there’s always the microwave for reheating after a photo shoot, right!
Turkey Sausage Gumbo
inspired by all you magazine: February 2011 issue
- 14 ounces turkey polska kielbasa (I used butterball’s pre-cooked sausage)
- 2 teaspoons olive oil
- 16 ounces vegetable gumbo frozen vegetables (okra, corn, onion, celery, red peppers..or fresh if you can find them cheaper!)
- 2 teaspoons Cajun seasoning
- 1/2 cup white wine
- 1 tablespoon cornstarch (or flour)
- 1 1/2 cups brown rice
- 4 1/2 cups low-sodium chicken broth (32 ounce carton)
- 1 cup grated part skim mozzerella cheese (or Parmesan if you have that)
- 2 tablespoons chopped fresh parsley
- Slice the turkey sausage in small angled or straight slices.
- In a large pot with a lid, brown the sausage in 1 teaspoon of olive oil over medium heat.
- Remove sausage from the pot and put in a bowl, set aside.
- In the same pot, saute the vegetables in 1 teaspoon of olive oil and add the seasoning.
- Pour in the wine and reduce by half.
- Add in the cornstarch.
- Stir in the rice and cook for 3 minutes.
- Pour in 3 cups of broth and stir to combine.
- Bring to a boil and then simmer on medium-low heat for 20 minutes.
- Stir in cheese, browned sausage and remaining 1 1/2 cups broth.
- Cover and simmer for another 30-35 more minutes until the rice is tender but not mushy, stirring every 5-10 minutes (just so it doesn’t stick to the bottom).
- Sprinkle with fresh parsley and serve (I forgot the parsley & it tasted good too! Haha).