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| Turkey gumbo |
ingredients
- 25g/1oz margarine
- 225g/8oz fresh okra, chopped into
- 2.5cm/1in pieces
- 150g/5oz celery, chopped
- 1 onion, chopped
- 1 small green pepper, seeded and chopped
- 2 garlic cloves, minced
- 225g/8oz tomato purée
- 400g/14oz canned chopped
- plum tomatoes
- 200g/7oz cooked turkey, chopped
serves 4
- Melt the margarine in a large frying pan. Add the okra and sauté for about 5 minutes until the okra loses its shiny appearance. Remove the okra pieces to a bowl.
- Add the celery, onion, green pepper and garlic to the pan. Sweat over a medium heat until the onion is soft and transparent. Add the tomato purée, tomatoes, 450ml/3⁄4pt water, okra mixture and turkey.
- Reduce the heat to low, and cook for 10 minutes or until the turkey is heated through. Serve hot with rice.
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