No Salt Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeSpice up your meal with this Cajun smoked turkey soup by @tfti.bbq hearty, flavorful, and perfect for transforming leftovers into soul-warming comfort.
Ingredients
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1lb shredded smoked turkey
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- 3-4 tbsp Tony’s No Salt Seasoning
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- 4 sliced Andouille sausages
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- 1 chopped celery
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- 3 chopped carrots
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- 1 half yellow onion chopped
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- 1 red tomato chopped
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- 1 whole garlic bulb minced
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- 2 tbsp olive oil
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- 2-3 cups Turkey stock or chicken stock
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- 1 cup heavy cream
- Clear
Directions
- Season Turkey with Tony’s No Salt Seasoning and smoke at 250F for 3-4 hours, When internal reaches 150F, bump temp up to 350F to crisp up skin and remove when internal temp reaches 160F in the breast.
- When done let rest for 15-20 min slice up and shred up about 1lb.
- Chop all ingredients and set aside.
- In a large Dutch oven over medium heat, add oil, garlic, onions, celery, and carrots. Cook until soft.
- Add in. adouille sausage, tomatoes and cajun season then mix well. Cook for another 5 min.
- Add in turkey stock and heavy cream. Then add in shredded smoked turkey and bring to a boil. Once you come to a rolling boil, bring temp down to a low simmer, cover, and cook for another 1 hr.
- When done let sit for 30 min then serve and enjoy.
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