Ingredients

• 1 cup wild rice

• water to cover

• 2 teaspoons Celtic sea salt, divided

• 3 quarts chicken broth, divided

• 2 tablespoons coconut oil

• 3 cups cubed wild turkey breast, or more to taste

• 1 large onion, chopped

• 2 large carrots, quartered lengthwise and sliced

• 4 stalks celery, chopped

• 1 pound bag frozen okra

• 1 teaspoon white pepper

• ¾ teaspoon freshly ground black pepper

• 3 tablespoons chopped jarred jalapeno peppers

• 1 teaspoon hot sauce (such as Texas Pete®)