If you have kept up with my blog, you know by now that I have not always subscribed to full disclosure (To Make Amends) and I have been known to alter something ever so slightly and portray it to be my own (Fat Bastard). However, I have seen the errors of my way. The recipe before you is not a TwistedEpicurean original. This recipe comes from a hunting buddy of my brother’s and it was passed down to him by his Grandma Roy. Though I don’t have their consent to pass this along, I do feel that true Cajun hospitality would allow me to do so. Originally created to highlight the Mud Bug (i.e. crawfish), this recipe is great for the holiday turkey leftovers.
1 lb. leftover turkey
1 stick butter
1 yellow onion, diced
1 stalk celery, diced
1 bell pepper, diced
Are you starting to catch on??????
1 can Rotel
1 can Cream of Mushroom
1 can Cream of Celery
¼ c green onion tops, chopped
Tabasco, Hell Bitch Cajun Seasoning to Taste
In a large sauté pan, place onions, celery and bell pepper in butter. Season with Hell Bitch Cajun Seasoning and sauté until onions are translucent. Add Rotel, soup and Tabasco and simmer for as long as you desire…..the longer the better. Approximately 5 minutes prior to serving, stir in turkey and allow warming to desired temperature. Serve over white rice and top with green onions.
Note: Be sure to have plenty of french bread and garlic butter for the night serving. As good as it is for dinner, it is plenty damn good in the a.m. hours too. Serve over flaky Hungry Jack biscuits and soft served scrabble eggs. Winner, winner, leftover turkey dinner.