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Cajun and Creole   -   New Turkey Etouffee   adapted from Chef Paul Prudhomme's Fork In The Road

Description
Ingredients
  • 2 Teaspoons Salt
  • 2 Teaspoons Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Cayenne
  • 1 Pound Turkey Breast -- diced
  • 1 Medium Red Bell Pepper -- diced
  • 1 Large Onion -- diced
  • 3 Stalks Celery -- diced
  • 1 Teaspoon Garlic -- finely chopped
  • 3 Cups Chicken Stock
  • 7 Tablespoons Flour -- browned
  • 3 Cups Rice -- cooked
Directions combine spices in small bowl. Sprinkle turkey with 2 tabs of spice mixture. Preheat pot over high heat 4 minutes. Add bell pepper onion, celery, garlic, and remainign spice mixture. Cook 2 minutes. Add turkey, cook 4 mintues. Stir in 1 cup stock. Cook 1 minute. Add floru, mix thourougly. Stir in remianign stock. Cook 10 minutes, serve over rice.
Serves 4
Time to Make 0:00



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