Wild Turkey Gumbo

This is a great recipe for a hearty soup. You can substitute tame turkey for wild turkey and still call it wild turkey gumbo because of the wild rice. You can add more kick by increasing the spices or less kick by decreasing them.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 482 Calories

Ingredients

• water to cover
• 1 large onion, chopped
• 4 stalks celery, chopped
• 1 cup wild rice
• 2 tablespoons coconut oil
• ¾ teaspoon freshly ground black pepper
• 1 teaspoon white pepper
• 3 quarts chicken broth, divided
• 2 teaspoons Celtic sea salt, divided
• 3 cups cubed wild turkey breast, or more to taste
• 2 large carrots, quartered lengthwise and sliced
• 1 pound bag frozen okra
• 3 tablespoons chopped jarred jalapeno peppers
• 1 teaspoon hot sauce (such as Texas Pete®)

Recipe Instructions

Step 1

Cook on High for 1 hour.

Step 2

Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.

Step 3

Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.

Step 4

Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.

Step 5

Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.