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Cajun and Creole   -   Turkey Poblano Gumbo   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 1 Tablespoon Salt
  • 2 Teaspoons Basil
  • 2 Teaspoons Paprika
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Anaheim Chili Pepper -- Dried And Ground
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Cayenne
  • 1 Teaspoon Chervil
  • 1 Teaspoon Cumin
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Thyme
  • 1 Pound Turkey Breast -- Cubed
  • 1/2 Cup Olive Oil
  • 1 Large Onion -- Chopped
  • 1 Cup Flour
  • 2 Large Bell Pepper -- Chopped
  • 2 Large Poblano Peppers -- Chopped
  • 1 Pound Andouille -- Chopped
  • 6 Cups Chicken Stock
Directions Combine seasoning mix in a small bowl. Sprinkle 2 tablespoons of the mix over the turkey. Make a roux out of the oil and flour about 6 minutes. Add onions, bell peppers, poblanos, andouille, and remaining seasoning mix. Saute for 8 minutes. Add turkey and stock. Bring to a boil and simmer for 30 minutes. Serve over rice.
Serves 4
Time to Make 0:00



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