Turkey Gumbo

Like everyone else right after Thanksgiving, you are looking for something to do with all of that turkey you have leftover!  This gumbo is very filling and just perfect for a cold winter's night!  It has a little bit of a kick to it!  I like to throw in some fresh parsley right at the end for the bright color and fresh revitalizing flavor.

1 cup of flour

1/2 cup of canola oil

1 yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

3 whole carrots peeled, diced

3 cloves of garlic, minced

1 longneck bottle of Corona beer

5 cups of chicken broth

1 6 oz can of tomato paste

1 teaspoon of cayenne pepper

1 teaspoon of salt

1 teaspoon of celery seed

1/4 teaspoon of thyme

3 cups of cooked turkey, cut into 1 inch chunks

2 cups of cooked brown rice

1/4 cup of flat leaf parsley

1.  In a large pot, over medium heat, add the flour and oil.  Keep stirring slowly for about 20 minutes until you make a dark brown roux.  

2.  Now add the onions, peppers and carrots and stir for about 2 minutes.  Now add the garlic and beer and cook for another 3 minutes.  Mixture will start to become very thick at this point.  Add in the stock, tomato paste, seasonings and stir until the veggies and roux are combined.  

3.  Cook for about 30 minutes, uncovered, stirring occasionally.  Add in the cooked turkey and cook for about another hour.  

4.  Meanwhile prepare the rice according to the package instructions. 

4.  Add the parsley to the gumbo and stir.  Serve in bowls with a scoop of rice in it.  

Spiced Basmati Rice with Carrots and Peas Recipe

This is a super easy recipe and packed with yummy veggies.  The colors and unique spices are paired perfectly with fall.  

1 1/2 cups of basmati rice (soaked for at least 30 minutes)

3 tablespoons of olive oil

1/2 yellow onion, diced

2 cloves of garlic, minced

2 carrots, chopped 

1 pinch of cinnamon

1 pinch of ground cloves

1 steam-able bag of frozen peas

Salt and Pepper to Taste

1.  In a pot, heat extra virgin olive oil and saute the garlic and onion for about 3 minutes or until soft.

2.  Add the rice and stir until the olive oil is fully coated.  Add the carrots and 2 1/2 cups of water.  Cover pot and simmer under medium heat.  If you are using frozen peas use about a 1-1 1/2 cups and toss them in the pot.  If not steam the peas according to the package directions.  Simmer for about 15 minutes, covered.

3.  Once rice is tender remove from heat.  Add the green peas, if steaming in the microwave and then serve.