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Start the gumbo in the morning and when you get home from a busy day, dinner will be ready.

Crockpot Turkey Gumbo

1 pound ground turkey
3 strips of bacon
2 stalks celery, sliced
1 medium onion, chopped
1 (10-ounce) package frozen okra, thawed and drained
1 (14.5-ounce) can stewed tomatoes, drained
1/2 cup loose-pack frozen corn
1 jalapeño, seeded and chopped
2 cloves garlic, crushed
1 teaspoon hot pepper sauce
1 teaspoon crushed dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
2 whole bay leaves
1/2 cup vegetable oil
1/2 cup all-purpose flour
4 cups chicken broth
1/2 pound cooked shrimp, peeled and deveined

1. In a large heavy skillet over medium heat, cook turkey, stirring until browned and crumbly, 5 to 7 minutes; set aside. Place strips of bacon in the same skillet and cook until crisp, about 5 minutes; drain, crumble and set aside.
2. In a slow cooker or crockpot, place celery ribs, onion, okra, stewed tomatoes, corn, jalapeño, garlic, hot pepper sauce, basil, salt, thyme, bay leaves and the turkey and crumbled bacon.
3. In a saucepan, combine oil and flour. Add chicken broth slowly, stirring until smooth. Stir thickened 'gravy' into the mixture in the crockpot. Cook slowly for 3 to 4 hours. Sprinkle cooked shrimp on top and cook 10 minutes longer. Serve hot.

Makes 8 servings.

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