Turkey Creole Soup

Culinary Setting
Cooked Turkey, Turkey Broth


8 oz unsalted butter

3 lbs onions, diced small

1-1/2 lbs celery, leaves and stems removed and diced small

3 Large green bell peppers, seeded and diced small

6 Cloves fresh garlic, minced

1 (#10) Can diced tomatoes

3 lbs okra, chopped

2 tbsp dried thyme

1 c chopped fresh parsley

1 tsp cayenne pepper

6 Bay leaves

4 Gallons TURKEY BROTH or low-sodium chicken broth

2 lbs uncooked long grain rice

Salt and white pepper To Taste

12-1/2 lbs PULLED or COOKED TURKEY BREAST, medium dice



In a large heavy stockpot, melt butter. Add onions, celery, bell peppers and garlic. Sauté until tender.

Stir in tomatoes, okra, thyme, parsley, cayenne pepper and bay leaves. Simmer gently 5 minutes.

Add stock and bring to a boil. Stir in rice and return to a boil. Simmer for 35-40 minutes or until rice is tender. Season to taste with salt and white pepper.

Stir in and turkey. Heat to simmer and gently simmer 5-10 minutes. Adjust seasoning to taste. Remove bay leaves.