Original Creole Seasoning 
Short Ribs and Grits
Slow-braised short ribs meet creamy, comforting grits in this rich Southern-inspired dish by @CreoleSeoul. With tender,…
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
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1 large smoked turkey leg and wing
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1 medium onion, diced
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1 medium bell pepper, diced
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3 celery stalks, diced
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2 carrots, sliced
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5 garlic cloves, minced
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1 fresh rosemary sprig
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1 bay leaf
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12oz long grain wild rice
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1/3 cup flour
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6-8 cups of water or chicken broth
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2 1/2 cups half n half
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1 half stick of butter, sliced
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Tony Chachere’s Creole seasoning, to taste
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Onion powder, to taste
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Garlic powder, to taste
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Italian seasoning, to taste
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1 tablespoon olive oil
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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!
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