Ingredients
1 teaspoon salt1 teaspoon pepper1 teaspoon cayenne pepper2 pounds uncooked skinless turkey breast, cubed1/2 cup vegetable oil, divided1/2 cup all-purpose flour1 large onion, chopped1 cup chopped celery1 cup chopped sweet red pepper4 garlic cloves, minced4 cups chicken broth2 cups sliced okra4 green onions, sliced10 ounces uncooked medium shrimp, peeled and deveined5 cups hot cooked rice
Preparation
In a small bowl, combine salt and peppers; sprinkle over turkey. In a Dutch oven, brown turkey in 2 tablespoons oil; remove with a slotted spoon. Add remaining 6 tablespoons oil and flour, scraping pan bottom to loosen browned bits. Cook over medium-low heat for 25-30 minutes until dark brown in color, stirring occasionally.
Add the onion, celery, red pepper and garlic. Cook over medium heat until vegetables are crisp-tender, 4-5 minutes. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Return turkey to pan; cover and simmer for 30-45 minutes or until turkey is tender. Add okra and green onions; simmer 10 minutes. Add shrimp; simmer until shrimp turn pink, 4-5 minutes. Serve over rice.
