2 tbsp Margarine
1/2 lb Fresh or frozen okra 1" pcs.
2 cup Chopped celery
1 medium Onion, chopped
1 small Sweet green pepper, chopped
2 Garlic cloves, minced
8 oz Can tomato paste
4 Ripe tomatoes peeled OR
16 oz can peeled tomatoes
2 cup Water
2 cup Chopped cooked turkey
3/4 tsp Gumbo file powder
Cooked rice
Directions
Melt the margarine in a large skillet. Add the okra. Saute until
the okra loses its shiny appearance, about 5 minutes. Remove the
okra pieces to a bowl. Add the celery onion, green pepper, and
garlic to the skillet.
Cook over medium heat until the onion is transparent. Add the tomato
paste, tomatoes, water, okra mixture, and turkey. Cook over low heat
10 minutes or until turkey is hot. Add the file powder. Stir to
blend. Spoon over the rice in soup bowls.
1/4 recipe = 255 calories, 3 lean meat, 1 bread, 1 vegetable 19 grams
carbohydrate, 25 grams protein, 10 grams fat, 176 mg sodium, 1102 mg
potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 4 servings
Turkey Gumbo Recipe brought to you by Recipe Ideas
Categories: Poultry; Soups/Stews; Diabetic; Rice; Crockpot
The History of Recipes
Experts have tracked the existence of recipes way back into the far past, in fact as far back into history as the early Egyptians, and maybe further still. In practice though, mostly, these ancient cookbooks were just simple hieroglyphic recipes for meal preparation.
As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals were divided into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the early Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Over the next few centuries, the upper-class families of Europe strove to serve the best banquets, and consequentially the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books are greatly in demand due to better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Turkey Gumbo recipe.
