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Cajun Turkey Bowl Recipe








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Cajun Turkey Bowl

Homemade andouille turkey sausage stewed with red beans and trinity vegetables (celery, bell peppers, onions and garlic) then served over rice.

Cajun Turkey Bowl recipe


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servings: 5
total time: 3 hours
recipe by: Rae

Ingredients

  • 1/3 cup dried red kidney beans
  • 6 cups water
  • ANDOULLIE SAUSAGE:
  • 1 pound ground turkey
  • 1 TBSP dried milk powder
  • 1 tsp granulated garlic
  • 1 tsp salt
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1/2 tsp granulated onion
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1/8 tsp mustard powder
  • 1/2 tsp apple cider vinegar
  • 1 TBSP white wine
  • STEW:
  • 2 TBSP olive oil
  • 1 cup large dice red pepper
  • 1 cup large dice green pepper
  • 1 cup large dice yellow onion
  • 1/2 cup medium dice celery
  • 1/8 cup chopped garlic
  • 1 tsp Cajun seasoning
  • 1 bay leaf
  • 1/4 tsp dried thyme
  • 6 Roma tomatoes peeled and chopped
  • 1 cup of the reserved water used to cook the red beans
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • ACCOMPANIMENTS:
  • 2 cups steamed white rice
  • 1/2 cup sliced green onions

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Directions

  1. Place the beans and water into a sauce pot and bring to a boil, lower the temperature to just above a simmer and cook until tender about 1 1/2 - 2 hours. Drain the beans reserving 1 cup of the cooking water.

  2. For the sausage mix the turkey with the milk powder, dried spices, vinegar, and white wine. Combine well and set into the refrigerator.

  3. For the stew heat a Dutch oven over high heat and add the oil. Brown the turkey andouille sausage in the oil.

  4. Add the red peppers, green peppers, onion, celery, and garlic to the pot and cook until starting to brown. Add the Cajun seasoning, bay leaf and thyme and cook for 2 minutes.

  5. The bottom of your pan maybe a burnt looking mess, gently scrape all the food to one side and add half the of the tomatoes, scrape the food over the tomatoes and add the remaining tomatoes to the bottom of the other side of the pan. Cover the pot with a lid and turn OFF the heat. Allow to sit for 10-15 minutes. Uncover and scrape up any bits still remaining on the bottom of your pan.

  6. Add in the cooked red beans and 1 cup of the bean cooking water. Season with salt and pepper. Bring to a boil and then reduce the heat and simmer for 25 or 30 minutes until desired thickness. Taste and season as needed.

  7. Serve over steamed rice sprinkled with green onions.





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Cajun Turkey Bowl

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