3 servings
YouTube instructional video is at the bottom.
What you’ll need
2 Pounds Turkey legs or Turkey wings
All Purpose Flour
Canola oil
Unsalted butter
2 cans 30 ounces sweet peas (50% less sodium)
Sugar
Jasmine rice
Mayonnaise
Mustard
Sweet Relish
3 large eggs
Seasonings
Yellow onion
Celery
Green bell pepper
Garlic
1 russet potato
Dried thyme
Salt
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Preparation of ingredients
Step 1- Chop 1 yellow onion, 4 stalks celery, 1 Green bell pepper and 4 cloves garlic.
Step 2- Peel one russet potato and cut into medium chunks. In a medium sized bowl filled with cold water add 1 teaspoon vinegar and stir. Add cubed potatoes into the vinegar and water solution. Let sit until ready to be cooked.
Step 3- Rinse Turkey legs with cold water and place into a large bowl. Add 2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic and 1/2 teaspoon dried thyme. Coat seasonings onto turkey legs. Place into fridge and let set for 1 hour or overnight.
Making the Roux
Preheat fire to medium high heat
Step 4- Add 1/3 Cup canola oil. Let get hot for 2 minutes. Add 1/3 cup all-purpose flour. Stir constantly with a wooden spatula for 5 minutes or until mixture resembles a brown color. Turn fire off and continue to stir for an additional 4 minutes. Let roux cool completely.
Searing and smothering the Turkey legs
Preheat fire to medium high heat
Step 5- Add 3 tablespoons unsalted butter into large sauce pan and let butter melt. Add turkey legs and let sear for 3 minutes on each side. Remove turkey legs from pan and place onto serving plate.
Step 6- Add 1 Cup chopped yellow onion, 2/3 Cup chopped celery, 2/3 Cup chopped green bell pepper and 1 tablespoon chopped garlic. Stir all ingredients together and let sauté for 10 minutes. Add Roux and stir all ingredients together.
Step 7- Add 4 cups of warm water and stir. Let come to a simmer. Add 1/2 teaspoon salt, 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s poultry magic and 1/2 teaspoon of dried thyme. Stir all ingredients together.
Note- Taste gravy base to see if it is at your desired taste. If not, you can add more seasoning if you like.
Step 8- Add turkey legs and coat them with the gravy base mixture. Cover with lid and let simmer for 45 minutes. Let cool for 5 minutes before serving.
Making the Potato salad
Preheat fire to medium high heat
Step 9- Bring 2 quarts of water to a boil. Add 2 teaspoons salt, potato cubes and 3 large eggs. Stir all ingredients together. Let simmer for 13 minutes.
Step 10- Remove eggs and place into a small bowl. Add potato cubes into a strainer. Let potatoes cool completely.
Step 11- Crack the bottom and top shell of eggs. Carefully peel shell off of eggs while rinsing eggs off with cold water. Separate the egg yolks from the egg whites. Place egg yolks into a small bowl.
Step 12- Chop egg whites until minced and smash egg yolks using the back of a spoon.
Step 13- Add 1/4 Cup mayonnaise, 2 teaspoons mustard and 1/2 teaspoon Tony Chachere’s creole seasoning into bowl with smashed egg yolks. Stir all ingredients together until creamy.
Step 14- Add Chopped egg yolks, 1/4 Cup chopped yellow onion, 1/4 cup chopped celery, and 1/4 cup relish, into medium sized bowl with potato cubes. Stir all ingredients together.
Step 15- Add your mayonnaise, mustard and egg yolk mixture. Stir all ingredients together. Once done place potato salad into fridge and keep in fridge at all times.
Making the rice
Preheat fire to medium high heat
Step 16-Bring 2 quarts of water to a simmer. Add 1 cup rice. Let simmer for 7 to 8 minutes. Be sure to check your rice to see if it is at your desired texture.
Step 17- Add your rice into a strainer and rinse off rice with cold water. Set strainer on top of pot and let the rice set for 15 minutes.
Making the Green peas
Preheat fire to medium high heat
Step 18- Add 2 Cans of Green peas into a medium sized pot. Add 1/4 cup chopped yellow onion, 6 tablespoons unsalted butter, and 1/3 cup sugar. Stir all ingredients together. Let simmer for 5 minutes. Once done turn fire off and let cool for 5 minutes before serving.
YouTube instructional video
