 | | Directions |
- In a large heavy pan, heat oil and add onion, garlic, celery, sweet pepper and okra, cooking until tender or about 3-4 minutes.
- Stir in the fresh and canned tomatoes, cubed turkey, broth, pepper, hot sauce, Creole seasonings and salt.
- Cook over medium heat, uncovered for 30 minutes. Remove from heat and add file powder.
- Gumbo can be served over cooked rice or a pasta of your choice.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: dutch oven
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 cups cooked turkey, cubed |
| - | | 1 small onion, chopped |
| - | | 2 cloves garlic, minced |
| - | | 1/2 cup celery, chopped |
| - | | 1/2 cup green bell pepper, chopped |
| - | | 10 ounces frozen okra, sliced |
| - | | 14 ounces chicken broth, ready to serve |
| - | | 15 ounces diced tomatoes with green chilis |
| - | | 2 tomatoes, fresh |
| - | | 1 teaspoon Creole seasoning |
| - | | ground black pepper, to taste |
| - | | 1/4 teaspoon salt |
| - | | 1/2 teaspoon file powder (opt.) |
| - | | cooked rice to serve the gumbo over |
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