Turkey Shrimp Gumbo

This is a lightened-up version of the Louisiana favorite. To make it more kid-friendly, you can use broccoli instead of okra.

—Michael Williams, Westfield, NY

Prep: 10 min. • Cook: 2 hours 5 min. Makes: 10 servings

1 to 2 tsp. salt

1 tsp. pepper

1 tsp. cayenne pepper

2 lbs. uncooked skinless turkey breast, cubed

1/2 cup vegetable oil, divided

1/2 cup all-purpose flour

1 large onion, chopped 1 cup chopped celery

1 cup chopped sweet red pepper

4 garlic cloves, minced

4 cups chicken broth

2 cups sliced okra

4 green onions, sliced

10 oz. uncooked medium shrimp,

peeled and deveined

5 cups hot cooked rice

1. Combine salt and peppers; sprinkle over turkey. In a Dutch oven, brown turkey in 2 Tbsp. oil; remove. Add remaining 6 Tbsp. oil and the flour, scraping pan bottom to loosen browned bits. Cook over mediumlow heat until dark brown in color, 25-30 minutes, stirring occasionally.

2. Add the onion, celery, red pepper and garlic. Cook over medium heat until vegetables are crisp-tender, 4-5 minutes. Gradually stir in broth. Bring to a boil. Reduce the heat; cover and simmer for 30 minutes. Return turkey to pan; cover and simmer until turkey is tender, 30-45 minutes. Add okra and green onions; simmer 10 minutes. Add shrimp; simmer until shrimp turn pink, 4-5 minutes. Serve over rice.

1 cup with 1/2 cup rice: 381 cal., 13g fat (2g sat. fat), 88mg chol., 777mg sod., 33g carb. (3g sugars, 2g fiber), 30g pro.