Turkey and Andouille Sausage Gumbo

Total Time   55 Minutes       Serves 8 (serving size: about 1 cup gumbo and 1/2 cup rice)
This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work. We skip the long-stirred roux here in favor of filé powder, a thickener made from the sassafras plant; look for it on the spice aisle. For the best results, stir in the filé powder off the heat.

2       center-cut bacon slices,
 chopped 3/4 cup chopped onion 
1/2      cup chopped green bell pepper 
1/2      cup chopped celery
 2       large garlic cloves, minced 
4       cups unsalted chicken stock (such as Swanson)
 1/2       cup chopped yellow bell pepper
 3/4       teaspoon kosher salt 
6       ounces andouille sausage links, thinly sliced
 1      (14.5-ounce) can unsalted diced tomatoes, undrained
 1      (10-ounce) package sliced frozen okra
 1/4     cup chopped fresh flat-leaf parsley
 2       teaspoons chopped fresh thyme
 9       ounces cooked skinless,
 boneless turkey breast, shredded (1-1/2 cups)
 2       teaspoons filé powder
 4       cups hot cooked rice

1 .  Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.

 2 .  Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Divide rice among 8 bowls; top evenly with gumbo. Sprinkle evenly with reserved bacon.

Heart healthy