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Turkey And Andouille Sausage Gumbo

2 center-cut bacon slices, chopped ¾ cup chopped onion ½ cup chopped green bell pepper ½ cup chopped celery 2 large garlic cloves, minced 4 cups unsalted chicken stock (such as Swanson) ½ cup chopped yellow bell pepper ¾ teaspoon kosher salt 6 ounces andouille sausage links, thinly sliced 1 (14.5-ounce) can unsalted diced tomatoes, undrained


1 (10-ounce) package sliced frozen okra ¼ cup chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme 9 ounces cooked skinless, boneless turkey breast, shredded (1 1/2 cups) 2 teaspoons filé powder 4 cups hot cooked rice

Cook the chopped bacon in a large pot over medium heat until it's crispy. Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.

Add the chopped onion, green bell pepper, celery, and minced garlic to the pot with the bacon grease. Cook them for about 5 minutes until they're softened.

Pour in the chicken stock, yellow bell pepper, and salt. Bring everything to a boil.

Once it's boiling, add the sliced andouille sausage, diced tomatoes (with the liquid), frozen okra, parsley, and thyme. Reduce the heat and let it simmer for about 10 minute

Stir in the shredded turkey and filé powder. Let it simmer for another 5 minutes.

Serve the gumbo hot over cooked rice, and sprinkle the crispy bacon on top as a garnish.