- Combine chicken broth, turkey, bay leaves, red pepper flakes, and 1 teaspoon of the salt in a large pot. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1 hour (stirring every 20 minutes or so).
- Spray a large skillet with nonstick cooking spray, and heat over medium heat. Add okra, bell pepper, onion, celery, and garlic. SautÃ© about 10 minutes, until almost tender. Add tomatoes with their juice and cook 5 minutes longer.
- Place sautÃ©ed vegetables and roux in hot chicken broth. Stir in remaining 1 teaspoon of salt, Tabasco, and thyme. Reduce heat to low, cover, and simmer for 1 hour.
- Stir in shrimp and crabmeat and cook 10 minutes. Add filÃ© powder and cook 10 minutes more. Adjust seasonings to taste and serve over rice.
|Nutrition Facts |
Serving Size: 10
Servings: Makes 10 to 12 serving
Amount Per Serving
Calories 424 Calories from Fat 216
|% Daily Value*|
|Total Fat 24g 36%|
|Saturated Fat 20g 100%|
|Cholesterol 113mg 37%|
|Sodium 1960mg 81%|
|Total Carbohydrates 65g 21%|
|Dietary Fiber 12g 48%|
|Sugar 15g %|
|Protein 39g 65%|
|* Percent Daily Values are based on 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|