George Chajewski’s Turkey Gumbo

Serving size: 4

  • 2 tbsp butter
  • 1/2 lb okra, fresh cut in 1-inch pieces
  • 1 c celery, diced
  • 1 sweet onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 1 8 oz can tomato paste
  • 4 vine-ripened tomatoes, peeled and diced
  • 2 c chicken stock
  • 2 c turkey, cooked, diced
  • 1/2 tsp gumbo file powder
Cooking Steps:
  1. Melt butter in non-stick stock pot.
  2. Add okra and sauté for 5 minutes.
  3. Remove okra pieces to a bowl.
  4. Add celery, onion, green pepper and garlic to the pot.
  5. Cook over medium heat until onion is transparent.
  6. Add tomato paste, tomatoes, chicken stock, okra mixture and turkey.
  7. Cook over low heat for 10 minutes or until turkey is hot.
  8. Add gumbo file powder.
  9. Stir to blend.
  10. Spoon over cooked rice in soup bowls.

Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018. Available online now!

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