Ingredients:
1 pound turkey sausage, sliced
1 can (14.5 ounces) reduced-sodium beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 celery stalks, chopped
1 pound turkey sausage, sliced
1 can (14.5 ounces) reduced-sodium beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 celery stalks, chopped
1 green pepper, diced
1 onion, diced
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 heaping cups fresh kale
2 cups cooked brown rice
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 heaping cups fresh kale
2 cups cooked brown rice
Directions:
In a 5-6 quart slow cooker, add the first 14 ingredients (everything but the rice). Place lid on crock pot and cook on low for 6-8 hours.
Once it’s finished, scoop 1/2 cup of rice into each bowl and ladle gumbo on top (in the picture, I mixed my rice in- you can do whatever you like).
Makes 4 servings.
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