Another recipe that will makeover your Thanksgiving leftovers! Use your leftover turkey and broth to make this spicy Cajun gumbo casserole!
Tasso Ham: a specialty of Louisiana, tasso ham is a lean cut of pork that’s heavily spiced, cured, and smoked. If you can’t find tasso at your local butcher, visit cajungrocer.com.
Turkey Gumbo Casserole
Ingredients
- 1⁄4 cup olive oil
- 1 pound tasso ham, diced
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped green bell pepper
- 2 cups rice
- 1 quart turkey or chicken broth
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 2 cups chopped cooked turkey
- 2 cups fresh or frozen sliced okra
- 2 tablespoons hot sauce
- 1 1⁄2 tablespoons Worcestershire sauce
- 2 teaspoons Creole seasoning
- 1 1⁄2 teaspoons garlic powder
- Garnish: chopped green onion, chopped fresh parsley
Instructions
- Preheat oven to 350°. Spray a 4-quart baking dish with nonstick cooking spray. Set aside.
- In a large Dutch oven, heat olive oil over medium-high heat. Add ham, onion, celery, and bell peppers. Cook, stirring frequently, 10 minutes. Add rice; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Reduce heat to medium-low, and cook, covered, until rice is tender, approximately 20 minutes. Remove from heat.
- Add turkey, okra, hot sauce, Worcestershire, Creole seasoning, and garlic powder, stirring to combine. Spoon mixture into prepared pan, and cover with aluminum foil.
- Bake 30 minutes. Garnish with green onion and parsley, if desired.
