Cajun-Style Stew With Andouille and Turkey

1 tablespoon vegetable oil 8 ounces tasso ham or other smoked ham, cut into ¾inch pieces

12 ounces andouille sausage,

sliced ¼-inch thick

1 green bell pepper, cored and

thinly sliced

½ medium yellow onion, thinly

sliced

2 ribs celery, thinly sliced 4 cloves garlic, minced 2 tablespoons tomato paste 1½ cups amber beer

2 cups chicken broth ¾ teaspoon dry thyme ¾ teaspoon dry oregano ½ teaspoon cayenne pepper ½ teaspoon ground cumin 1½ teaspoons chile powder 1 teaspoon kosher salt ¼ teaspoon freshly ground

black pepper

2 cups roughly shredded

cooked turkey

4 cups cooked long-grain

white rice, for serving 4 tablespoons chopped flatleaf parsley, for garnish Heat the oil in a large pot over medium-high heat. Add the ham and sausage and cook, stirring occasionally, until browned around the edges, about 5 minutes. Add the pepper, onion, and celery and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the tomato paste and stir to coat the meat and vegetables. Cook until the paste deepens to a rust color, about 4 minutes. Add the beer and broth, and stir to combine, scraping up any brown bits from the bottom of the pot. Add

the thyme, oregano, cayenne, cumin, chile powder, salt, pepper, and turkey meat, and stir to combine.

Reduce to a simmer and cook, covered, until the flavors have blended and the sauce is flavorful, about 20 minutes. Serve over cooked rice, garnished with parsley.

Makes about 8 servings.