Turkey gumbo







Cook Time

15-20 Min


  • 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
  • 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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