Turkey gumbo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| ½ | pounds | Fresh or frozen okra 1\" pcs. |
| 2 | cups | Chopped celery |
| 1 | medium | Onion, chopped |
| 1 | small | Sweet green pepper, chopped |
| 2 | Garlic cloves, minced | |
| 8 | ounces | Can tomato paste |
| 4 | Ripe tomatoes peeled OR | |
| 16 oz can peeled tomatoes | ||
| 2 | cups | Water |
| 2 | cups | Chopped cooked turkey |
| ¾ | teaspoon | Gumbo file powder |
| Cooked rice | ||
Directions
Melt the margarine in a large skillet. Add the okra. Saute until the okra loses its shiny appearance, about 5 minutes. Remove the okra pieces to a bowl. Add the celery onion, green pepper, and garlic to the skillet.
Cook over medium heat until the onion is transparent. Add the tomato paste, tomatoes, water, okra mixture, and turkey. Cook over low heat 10 minutes or until turkey is hot. Add the file powder. Stir to blend. Spoon over the rice in soup bowls.
¼ recipe = 255 calories, 3 lean meat, 1 bread, 1 vegetable 19 grams carbohydrate, 25 grams protein, 10 grams fat, 176 mg sodium, 1102 mg potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93