Turkey Soup Creole Style Recipe
Taste it to believe it that this Turkey Soup Creole Style recipe can get you hooked easily. Poultry is the key ingredient in Turkey Soup Creole Style. This Turkey Soup Creole Style when served as Side Dish is sure to please your family members. Have faith in me and try this Turkey Soup Creole Style.
Ingredients
1 turkey carcass with 2 cups meat left on
1/4 cup salad oil
1/2 cup all-purpose flour
3 medium-sized celery stalks, thinly sliced
2 medium-sized onions, chopped
1 large green pepper, diced
2 cups water
2 teaspoons salt
1 teaspoon thyme leaves
3/4 teaspoon hot-pepper sauce
1 14 1/2- to 16-ounce can tomatoes
1 cup regular long-grain rice
1 10-ounce package frozen cut okra
Directions
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.
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.
