New Orleans Turkey Creole

2 small turkey legs -- thawed

1/2 teaspoon salt

1 pound can or 4-5 cooked whole tomatoes

2 slices bacon -- diced

1/2 cup chopped onion

1/2 cup green bell pepper

1 clove garlic -- crushed

3/4 cup uncooked rice

1/2 teaspoon salt

1/8 teaspoon pepper

1 package frozen cut okra

hot cooked rice for 4

Poach turkey legs in water, to cover, with salt for 1 hour or until tender. Cook in broth. Remove meat from bone. Should have about 2 cups. Reserve broth. Drain tomatoes and reserve juice. In large skillet, cook bacon, diced until crisp. Drain. To hot drippings add chopped onion, green pepper and garlic. Saute until soft. Add drained tomatoes, bacon, salt, pepper and turkey. Combine both and tomato juice. Add water to make 2 1/2 cup liquid. Add to skillet. Cover. Simmer for 15 mins. Add okra and cook for 5-10 mins. more until okra is defrosted and warm. Serve over rice.

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