- 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.
|Prep Time: 30 minutes|
Cook Time: 30 minutes
Container: dutch oven
Serving Size: 1 cup
|-||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|