How to Make It
1. Cook bacon in a large Dutch oven over medium 4 minutes or until crisp. Remove bacon from pan with a slotted spoon and set aside.
2. Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Serve over rice; top with reserved bacon and, if desired, chopped parsley.
Also appeared in: Cooking Light, September, 2021,Soups & Stews