|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Sweet green pepper||1⁄2 Small, cored, seeded, and chopped|
|Stalk celery||1 Medium, chopped|
|Low sodium crushed tomatoes||1 Can (10 oz) (With Their Juice)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Sliced okra/1 package frozen sliced okra||2 Cup (32 tbs)|
|Cooked and cubed chicken/Turkey meat||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Teaspoon|
In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, garlic, green pepper, and celery, and cook, uncovered, for 5 minutes or until the vegetables are soft.
Blend in the flour and cook, stirring, for 3 minutes.
Slowly stir in the tomatoes and chicken broth, then add the red pepper sauce.
Cook, stirring constantly, until the mixture thickens and comes to a boil 3 to 5 minutes.
Add the okra, return to a boil, cover, and cook 6 to 8 minutes more.
Add the chicken, reduce the heat to low, and bring just to serving temperature, stirring occasionally about 4 minutes.
Stir in the lemon juice.