MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Gumbo
Categories: Poultry, Cajun, Diabetic, Crockpot
Yield: 4 Servings

2 tb Margarine *
1/2 lb Fresh or frozen okra 1" pcs
2 c Chopped celery
1 md Onion, chopped
1 sm Bell pepper; chopped
2 cl Garlic; minced
8 oz Can tomato paste
4 Ripe tomatoes peeled
+=OR=+
16 oz Can peeled tomatoes
2 c Water
2 c Chopped cooked turkey
3/4 ts Gumbo file powder
Cooked rice

* I used REAL butter and omitted the snot-pods, increasing
the celery and bell pepper - UDD

Melt the margarine in a large skillet. Add the okra. Saute
until the okra loses its shiny appearance, about 5 mins.
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

Uncle Dirty Dave's Kitchen

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... On the other hand, you have different fingers.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vincent Price's Chicken & Seafood Gumbo
Categories: Poultry, Seafood, Herbs, Vegetables
Yield: 8 Servings

2 md White onions; peeled
1 lg Stalk celery; root trimmed,
- w/leaves
1/2 c Fresh parsley
2 cl Garlic; peeled
1/4 lb Sweet butter; more as
- needed
2 Shallots; peeled, minced
3 lb Boneless chicken
1/2 ts Thyme; opt
1 1/2 lb Medium shrimp; thawed
1 lb Scallops
16 oz Oz tomatoes
7 1/2 oz Salsa
2 c Chicken stock
2 c Diced okra
Salt & fresh ground pepper

Put onion, celery, parsley and 1 clove garlic through
Cusinart (food processor) or chop. Cook onion, celery,
parsley and garlic together in 4 tablespoons butter until
vegetables are tender; set aside.

Saute shallots lightly in 2 tablespoons butter in
separate skillet; lift out shallots, reserve. Brown
chicken breasts on both sides in shallot butter. Cook
chicken, cut into fairly large pieces, preferably same
size as scallops.

Melt 2 or 3 tablespoons butter in separate skillet; press
remaining garlic clove in melted butter, add thyme. Saute
shrimp lightly until they just begin to turn pink, lift
out.

Lightly brown scallops in remaining butter; set aside.
Combine onion-parsley mixture with tomatoes, salsa and
chicken stock, simmer over low heat uncovered until
flavors "marry" and volume is slightly reduced.

Thirty minutes before serving, reheat tomato-vegetable
stock with chicken. Add okra, seafood and cook 5 to 8
minutes before serving, making certain gumbo is piping
hot.

Season to taste with salt, pepper. Delicious over hot
steaming rice.

Source: Celebrity Cookbook column, Dubuque, Iowa
Telegraph Herald newspaper, Apr 29, 1979.

RECIPE FROM: https://www.recipelink.com

Uncle Dirty Dave's Archives

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... "Against stupidity the gods themselves contend in vain"Fredrich von
chiller
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