Ingredients
| 2 tbsp. | margarine | | 1/2 lb. | fresh or | | 1 | inch pieces | | 2 cups | chopped celery | | 1 | md. onion, chopped | | 1 | sm. sweet green pepper, chopped | | 2 cloves | garlic, minced | | 1 can (8 oz.) | tomato paste | | 4 | ripe tomatoes peeled or | | 1 can (1 lb.) | peeled tomatoes | | 2 cups | water | | 2 cups | chopped cooked turkey | | 3/4 tsp. | gumbo file powder | | Cooked rice |
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Instructions
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.
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