Bayou Turkey-Barley Chowder

This is another turkey leftover recipe. It is beyond simple. We tried this one for the first time this year. My mom & I have decided that barley should be a staple in our kitchen after trying this recipe. We left out a few ingredients because we just didn't have them. I'm not really an okra fan either so I may never put that in but it was soooo good. All we needed to add was salt and pepper in individual bowls.

INGREDIENTS

• 5 cups turkey stock or chicken broth
• 3/4 cup pearl barley
• 1 1/2 cups tomato sauce
• 1 green bell pepper, cut into 1/2-inch pieces
• 10 ounces fresh (or 8oz frozen) okra, cut in 1/2-inch pieces
• 1 bunch scallions, thinly sliced
• 2 1/2 cups chopped turkey meat
• 1 pound large shrimp—peeled, deveined and chopped
• 2 teaspoons hot pepper sauce, plus more for serving
• Sour cream, for serving

DIRECTIONS:

1. In a small saucepan, bring 2 cups turkey stock and the barley to a boil. Lower the heat, cover and simmer until tender, about 40 minutes.
2. In a large saucepan, bring the remaining 3 cups stock, the tomato sauce, bell pepper and cooked barley to a boil. Stir in the okra and scallions, lower the heat and simmer for 10 minutes. Add the turkey and shrimp and cook until the shrimp is opaque, about 3 minutes; stir in the hot sauce. Serve the soup with dollops of sour cream and more hot sauce.