Turkey Creolehouston, Texas

• 3 to 4 c. turkey, cut in chunks or 1 big chicken
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 Tbsp. flour
• Oil
• 1 can tomatoes, chopped
• 1 can okra
• Water or broth
• Salt
• 1 cube beef bouillion
• Celery salt
• Hot pepper sauce
• Garlic powder
• Bay leaf

1. Boil and bone the chicken or use leftover turkey.
2. Make the roux:
3. In a non-stick frying pan, combine the flour and oil and brown as much as you can without burning it.
4. Add onion and bell pepper immediately (cools it down) and cook them until soft.
5. Turn this mixture into a big pot and add tomatoes, okra and turkey. Add water or broth as needed.
6. Season with remaining ingredients to taste.

turkey, onion, bell pepper, flour, oil, tomatoes, okra, water, salt, beef bouillion, celery salt, pepper sauce, garlic, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072171 (may not work)