Seafood and Turkey-Sausage Gumbo

  • 1/4 C all purpose flour

  • 1 Tbs. vegetable oil
  • 1 C chopped onion
  • 1 C chopped green bell pepper
  • 3 garlic cloves, chopped
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 3 low-fat Italian turkey sausages (about 10 ounces), casings removed
  • 1 28-oz. can diced tomatoes in juice
  • 1 C canned low-salt chicken broth or vegetable broth
  • 2 tsp. Creole or Cajun seasoning

  • 8 uncooked large shrimp, peeled, deveined
  • 2 6oz. whitefish fillets, each cut into 4 pieces

Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden grown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.

Heat oil in same pot over medium heat. Add onion and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.

Add shrimp and whitefish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.

Date Added:January 01, 2002
Classification:Soups & Stews
Source:Bon Appetit
Course:Main Course