Recipe by Chef Kirk T
A great way to get rid of some of last years wild turkey before the next season gets here.
- 2⁄3 cup flour
- 1⁄2 cup olive oil
- 1 large bell pepper, chopped
- 1 medium sweet onion, diced
- 3⁄4 cup carrot, diced
- 3 stalks celery, chopped
- 6 garlic cloves, minced
- 1 tablespoon jalapeno, chopped
- 1 (10 ounce) package frozen okra, thawed
- 2 (16 ounce) cans diced tomatoes
- 1 (16 ounce) can corn, drained
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon basil
- 4 bay leaves
- 1 1⁄2 teaspoons hot pepper sauce
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 4 tablespoons Worcestershire sauce
- 2 cups wild turkey breast, cubed
- 2 cups shrimp, cooked
- 1 cup kielbasa, cubed
- cooked rice
Directions See How It's Made
- Add oil to skillet, heat over medium heat slowly mixing in the flour to make a roux. Keep cooking and stirring until it is a dark golden brown. Be patient it can take awhile, if you burn it start over.
- Keeping the pan on medium heat stir in the onion, bell pepper, garlic, carrots, celery and black pepper. Cook for about 3 minutes or just until the vegetables start to turn tender.
- Transfer to a large soup kettle, use medium heat, gradually stir in the broth, tomatoes, salt, worcstershire sauce, hot pepper sauce, basil, thyme, cumin, bay leaf, corn, jalapenos and okra.
- Bring to a boil then add the turkey and sausage, when it reurns to a boil, reduce to heat to a simmer.
- Cover and simmer for about 30 minutes.
- Add the shrimp during the last 5 minutes.
- Serve over hot cooked rice (basmati).