Original Creole Seasoning 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get RecipeA little smoky, a little spicy, and totally comforting. This Smoked Turkey & Wild Rice Soup by @creoleseoul will have you wishing for leftovers year-round.
Ingredients
-
1 large smoked turkey leg and wing
-
1 medium onion, diced
-
1 medium bell pepper, diced
-
3 celery stalks, diced
-
2 carrots, sliced
-
5 garlic cloves, minced
-
1 fresh rosemary sprig
-
1 bay leaf
-
12oz long grain wild rice
-
1/3 cup flour
-
6-8 cups of water or chicken broth
-
2 1/2 cups half n half
-
1 half stick of butter, sliced
-
Tony Chachere’s Creole seasoning, to taste
-
Onion powder, to taste
-
Garlic powder, to taste
-
Italian seasoning, to taste
-
1 tablespoon olive oil
-
minced parsley for garnish
- Clear
Directions
- Coat a Dutch oven or heavy-bottomed pot with olive oil over medium-high heat. Once heated, add in onion, bell pepper, celery, carrots, and garlic. Season with Tony Chachere’s, and stir to combine and let cook for 3-4 minutes.
- Sprinkle in flour and stir to mix into the vegetables.
- Add smoked turkey pieces on top of the vegetables, followed by enough water or broth to submerge the turkey pieces.
- Turn the heat up to high to bring to a boil, and season with onion and garlic powder, and Italian seasoning. Add in the rosemary and bay leaf.
- Once boiling, reduce the heat to medium-high, cover the pot, and allow to cook for 45 minutes to an hour, or until the turkey meat easily comes off the bones.
- Once the turkey pieces are tender, reduce the heat to low and stir in the rice and butter. Cover the pot and allow rice to cook for 15 – 20 minutes, checking doneness every 10 minutes.
- Once rice is tender, remove turkey pieces and place onto a cutting board, and remove the pot from the heat. Remove meat from the bones and roughly chop the meat into large chunks.
- Add turkey meat back to the pot along with the half & half. Stir to combine, adjust seasoning if needed.
- Garnish with chopped parsley and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Jalapeño Butter Pork Butt
This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the…
Get Recipe