Turkey Etouffee is a traditional American recipe (from Louisiana) for classic dish of turkey cooked in a vegetable and cream of chicken soup sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Chicken Etouffee.
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Ingredients:
120g butter
400g onions, chopped
300g chopped bell pepper
300g celery, chopped
3 garlic cloves, chopped
400g tin chopped tomatoes, undrained
240ml chicken stock
650ml cream of turkey soup (or cream of chicken soup)
2 tsp salt
1½ tsp black pepper
1½ tsp white pepper
900g roast turkey meat, cut into bite-sized pieces
180g parsley, finely chopped
Method:
Melt the butter in a large frying pan over low heat. Add the onions, bell pepper, celery, garlic and sauté until the vegetables soften and begin to release their juices (about 6 minutes).
Add the tomatoes with their liquid and the chicken broth. Allow to simmer for 5 minutes before adding the cream of chicken soup. Stir-in the salt, black and white peppers and the turkey pieces. Cover and simmer over low heat for 40 minutes, stirring occasionally. Add the parsley and serve on a bed of rice.
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