Ingredients Edit

Directions Edit

  1. Melt the margarine in a large skillet. Add the okra. Sauté until the okra loses its shiny appearance, about 5 minutes.
  2. Remove the okra pieces to a bowl.
  3. Add the celery onion, green pepper, and garlic to the skillet. Cook over medium heat until the onion is transparent.
  4. Add the tomato paste, tomatoes, water, okra mixture, and turkey. Cook over low heat 10 minutes or until turkey is hot.
  5. Add the file powder. Stir to blend.
  6. Spoon over the rice in soup bowls.

Nutritional information Edit

Per ¼ recipe:

  • 255 calories | 19g carbohydrate | 25g protein | 10g fat | 176mg sodium | 1102mg potassium | 54mg cholesterol
  • Diabetic exchanges: 3 lean meat | 1 bread | 1 vegetable
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