AND TURKEY

The Times Herald (Norristown, PA) - - FOOD -

Serv­ings: 8 Start to fin­ish: 45 min­utes (Ac­tive time: 25 min­utes) IN­GRE­DI­ENTS 1 ta­ble­spoon veg­etable oil 8 ounces tasso ham or other smoked ham, cut into ¾-inch pieces

12 ounces an­douille sausage, sliced ¼-inch thick

1 green bell pep­per, cored and thinly sliced

½ medium yel­low onion, thinly sliced

2 stalks cel­ery, thinly sliced on the bias 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 chili pow­der 1 tea­spoon kosher salt ¼ tea­spoon freshly ground black pep­per

2 cups roughly shred­ded turkey meat

4 cups cooked long-grain white rice, for serv­ing

4 ta­ble­spoons chopped flat-leaf pars­ley, for gar­nish IN­STRUC­TIONS

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, chili 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.

Nu­tri­tion in­for­ma­tion per serv­ing: 343 calo­ries; 104 calo­ries from fat; 12 g fat (4 g sat­u­rated; 0 g trans fats); 68 mg choles­terol; 1212 mg sodium; 30 g car­bo­hy­drate; 2 g fiber; 2 g sugar; 26 g protein. This ar­ti­cle was pro­vided to The As­so­ci­ated Press by The Culi­nary In­sti­tute of Amer­ica in Hyde Park, New York.

PHIL MANS­FIELD — THE CULI­NARY IN­STI­TUTE OF AMER­ICA VIA AP

This photo pro­vided by The Culi­nary In­sti­tute of Amer­ica shows a Ca­jun-style stew with an­douille and turkey in Hyde Park, N.Y. This dish is from a recipe by the CIA.

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