|All purpose flour||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth||14 1⁄2 Ounce (Such As Swanson, 1 Can)|
|Drained canned diced tomatoes||3⁄4 Cup (12 tbs)|
|Frozen whole kernel corn||1⁄2 Cup (8 tbs)|
|Hot sauce||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Sliced okra||1⁄2 Cup (8 tbs), thawed (Fresh Or Frozen)|
|Sliced roasted turkey breast||6 Ounce, chopped|
1. Place flour in a large saucepan. Cook over medium-high heat 7 minutes or until very brown, stirring constantly with a whisk. (If flour browns too fast, remove from heat; stir constantly until it cools down.) Place browned flour in a small bowl.
2. Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; saute 4 minutes. Sprinkle vegetables with browned flour; cook 1 minute, stirring constantly. Add broth and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Add okra and chopped turkey; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Discard bay leaf.