Gumbo With Shrimp & Turkey Meatballs - cooking recipe

Ingredients

3 cups flour
2 tablespoons corn oil
2 lbs andouille sausages
1 medium onion, diced
1 bell pepper, diced
3 stalks celery, diced
2 teaspoons minced garlic
2 teaspoons celery salt
4 teaspoons paprika
4 teaspoons salt
4 teaspoons black pepper
4 teaspoons garlic powder
4 teaspoons onion powder
8 teaspoons cayenne pepper
1 tomatoes, diced
4 cups low sodium chicken broth, divided
1 (16 ounce) bag frozen cut okra
4 teaspoons louisiana hot sauce
Meatballs
1 lb ground turkey
10 large shrimp, chopped
2 tablespoons dried breadcrumbs
4 teaspoons salt
4 teaspoons black pepper

Preparation

In a large Dutch oven over medium heat, toast the flour for 5 minutes, until a light brown color. Whisk in 1 cup chicken stock, and then transfer to a small bowl to cool.
In the same pot, sweat Andouille sausage with 2 tablespoons oil over medium-high heat for 3 minutes. Add onions, peppers, celery, garlic and 1 teaspoon salt and sweat for 5 minutes, stirring frequently. Add spices, stir to combine. Add tomato, okra, and chicken stock and bring to a boil. Reduce heat and simmer for 25 minutes.
While the gumbo is simmering, prepare the meatballs. In a medium bowl, combine the ground turkey, shrimp, breadcrumbs, salt and pepper. Mix thoroughly and shape into approximately 1 tablespoon-sized balls.
Add meatballs to the gumbo and simmer for an additional 10 minutes. Season with 1/4 teaspoon Louisiana style hot sauce.