Cajun Red Beans & Rice with Turkey
Source of Recipe
Aunt Saunny
1 – cup uncooked rice
2 – tablespoons parsley, chopped
1 – tablespoons vegetable oil
1 – cup onion, chopped
3 – cloves garlic, minced
1/2 - cup celery, chopped
1/2 - cup green bell pepper, chopped
2 – cans (15-1/2 ounce each) small red beans in chili sauce
1 – large bay leaf
1 – teaspoon cumin
1 – teaspoon salt
1/4 - teaspoon bottle Cajun hot sauce
2 – cups cooked Turkey breast, chopped
Cook rice according to package direction. Add parsley to the rice
and keep warm.
In a skillet at moderate heat, heat the oil and add the onion,
garlic, celery, green peppers and sauté until tender. Stir in the
red beans, bay leaf, cumin, salt, and hot sauce. Cover and simmer
for 10 minutes. Remove bay leaf and add the turkey. Cover and
simmer an additional 5 minutes.
Serve the red beans and turkey over a bed of rice.
Picnicking & Tailgating
This dish can be made ahead of time. Before heading to your picnic
or tailgate party, heat in microwave oven and place the red beans and
turkey in one thermal container and the rice in another thermal
container. When you are ready to enjoy, just serve on paper or
plastic plates.
Makes 4 to 6 servings.
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