Turkey Soup Creole Style
|Turkey carcass||1 , with 2 cups meat left on|
|Salad oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Celery stalks||3 Medium, thinly sliced|
|Onions||2 Medium, chopped|
|Green pepper||1 Large, diced|
|Water||2 Cup (32 tbs)|
|Thyme leaves||1 Teaspoon|
|Hot pepper sauce||3⁄4 Teaspoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Regular long grain rice||1 Cup (16 tbs)|
|Frozen cut okra||10 Ounce (1 Package)|
1. Cut turkey meat from carcass into bite-sized pieces; cover and refrigerate. With kitchen shears, cut carcass into several pieces.
2. In 8-quart Dutch oven or saucepot over medium heat, into hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add celery, onions, and green pepper; cook until vegetables are tender, stirring frequently. Add carcass, water, salt, thyme, and hot-pepper sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally.
3. Remove carcass from broth; discard. To broth mixture remaining in Dutch oven, add tomatoes with their liquid, rice, and frozen okra; stir to break up tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice and okra are tender, stirring occasionally. Add cut-up turkey meat; heat through.