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Smothered Turkey Wings
Ingredients:
Turkey wings
1/3 Cup All Purpose Flour
2 Tablespoons Oil
1 Cup Chicken Broth
1 Green & 1 Red bell pepper
1 White Onion
Salt
Garlic
Thyme
Sage
Bay Leaves
Cajun Seasoning
Worcestershire Sauce
Preheat the oven to 375°F. Pierce wings with a small knife, then season evenly and liberally on both sides with Cajun seasoning and salt. Add seasoned turkey wings to a large roasting pan or baking pan.
Heat a heavy bottom pot over medium heat, add oil, add onion, and bell pepper; cook for 2-3 minutes.
Add garlic, thyme, sage, cayenne, bay leaves, and flour cook for 1 minute, making sure flour has coated all vegetables.
Add Worcestershire and stir until vegetables are coated. Stir in chicken stock, and bring to a boil.
Pour over the wings and cover the pan with foil. Bake for 45 minutes, then reduce temperature to 375°F for 1 hour.
Remove the aluminum foil, turn the wings over, and bake for 45 minutes until the gravy has reduced and the turkey wings are golden brown. Wings are done when you can easily pierce them with a knife.
Baked Macaroni and Cheese
Ingredients:
Butter
Milk
Elbow Macaroni
Sharp Cheddar Cheese
Sour Cream
Salt
Pepper
Cajun Seasoning
First things first preheat the oven 350 and cook the pasta with butter for like 8-10 minutes
Drain pasta
Run cold water over cooked pasta to stop the cooking process.
If you got block cheddar shred that now If you have pre-shredded use that
Add milk, sour cream, and seasonings. Stir. Add cheese. It will start to thicken and get creamy.
Put your mac mix in a oven safe dish and top it with shredded cheese
Bake until golden brown on top like 15-25 min
Gumbo Greens
Ingredients:
Collard Greens
Kale (Optional)
Mustard Greens (Optional)
Onion
Red Bell Pepper
Celery
Andouille Sausage
Shrimp
Smoked Turkey Wings
Chicken Broth
Gumbo File Powder
Vegetable Oil
Flour
Creole Seasoning
Seasoning Salt
Minced Garlic
Make the Roux: In a large pot, heat 1 cup of vegetable oil over medium heat. Gradually whisk in 1 cup of all-purpose flour, stirring continuously until the roux turns a rich brown color, roughly about 15-20 minutes.
Add 1 chopped large onion, 1 chopped bell pepper, and 3 chopped celery stalks to the roux. Cook them until they soften, around 5 minutes. Sprinkle in 1 tablespoon of minced garlic and let the aroma fill the air for about a minute.
Stir in the smoked turkey tails. Then, pour in 48 ounces of chicken broth and bring the mixture to a simmer. Let’s jazz it up with 2 tablespoons of Seasoning salt, 2 teaspoons of Creole seasoning, and 1 teaspoon of crushed red pepper for that lovely warmth.
Reduce the heat to low and simmer the gumbo base for about 1 hour. As it simmers and the flavors get to know each other, add 1 pound of sliced smoked hot Louisiana sausage to the pot.
After the base has had time to simmer, add 3 pounds of frozen collard greens and let them cook until they’re as tender as you like, about 45 minutes to an hour. In the last 10 minutes of cooking, toss in 1 pound of peeled and deveined shrimp. They’ll cook up quick and soak in all the gumbo goodness.
Lastly, sprinkle in 2-3 teaspoons of gumbo file powder, stirring well to combine. This will thicken the gumbo and add that unmistakable flavor.
Ready to Serve