Turkey Creole

4 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 ribs celery, chopped
1 (28 ounce) can whole tomatoes
6 ounces tomato paste
3 tablespoons Worcestershire sauce
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon granulated sugar
Tabasco sauce to taste
1/4 teaspoon unflavored gelatine
5 cups cooked turkey

In a large saucepan melt butter and saut� the onions and celery until softened. Add the garlic and stir for one minute.

Pour the can of tomatoes (including juice) into the pot and break up the tomatoes by squeezing through your fingers. Put tomato paste into a 2-cup measuring cup and add enough warm water to make two cups. Stir well and add to the pot.

Add the Worcestershire sauce, salt, sugar, chili powder and Tabasco and stir. Simmer uncovered for 40 minutes.

Meanwhile, allow the gelatine to dissolve in 2 teaspoons of water. Add the gelatine and turkey to the sauce and heat until hot.

Serve over hot rice.