Turkey Creole Soup

1 turkey carcass with about 2 Cups meat; on
1/4 c olive oil
1/2 c all-purpose flour
3 md celery stalks; thinly sliced
2 md onions; chopped
1 lg green bell pepper, diced
1 red bell pepper, diced
11 c water
2 ts salt
1 ts thyme leaves
3/4 - 1 1/2 ts hot pepper sauce (I use Durkee's Frank's Louisiana, but Crystal is good, too.)
1 cn (14 1/2 to 16 oz) tomatoes (or diced and omit breaking them up)
1 c regular long grain rice
1 pk (10 oz) frozen cut okra

Cut the turkey meat into bite-sized pieces; cover and refrigerate. With kitchen shears, cut the carcass into several pieces; set aside. (If you have a 5 gal soup pot, and I do, you can just put the whole carcass in it.) In 8-qt.
Dutch Oven, over medium heat, heat olive oil, stir flour; cook, stirring constantly , until flour is brown but not burned. Add celery,
and onions. Cook until vegetables are tender, stirring frequently. Add carcass, water, salt, thyme, and hot pepper sauce; heat to boiling. Reduce to low; cover and simmer 45 minutes, stirring occasionally. Remove carcass from broth, discard. To broth mixture remaining in the Dutch oven, add the tomatoes with their liquid, rice and frozen okra, stirring to break up tomatoes; over high heat, heat to
boiling. Reduce heat to low; cover and simmer broth for 20 minutes or until rice and okra is tender, stirring occasionally. Add cut-up turkey meat and diced peppers. Skim fat from liquid in Dutch oven.

Serves 10-15