Smoked Turkey Leg Stew over White Rice with Tasso-spiked Green Beans and Sweet Peas in Garlic Cream
Prep time
Cook time
Total time
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Serves: 4
Smoked Turkey Leg Stew
  • 4 tablespoons canola oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced green pepper
  • ½ cup diced carrot
  • 2 tablespoons minced garlic
  • 2 smoked turkey legs, cross cut into ¾-inch pieces
  • 1 cup diced fresh or canned tomatoes
  • 2 tablespoons dark roux, such as Rox's Roux
  • 4 cups chicken stock
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • ½ cup diced green onion tops
  • Kosher salt and freshly ground black pepper
Tasso Green Beans
  • 1 tablespoon canola oil
  • 1 cup finely diced onion
  • 1 cup chopped tasso or smoked ham
  • 2 cans green pole beans, drained
  • Kosher salt and freshly ground black pepper
  • 1 large russet potato, peeled and cubed
  • 1 cup chicken stock
Peas in Garlic Cream
  • 2 cans green peas, drained
  • 2 tablespoons minced garlic
  • 1 cup half and half
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Kosher salt and freshly ground black pepper
  • 4 cups cooked Louisiana long-grain white rice, such as Supreme Rice
Smoked Turkey Leg Stew
  1. In a black iron pot over medium heat, add the oil. Once the oil begins to smoke add the trinity; onions, celery and green bell pepper. Saute for 2 minutes and add the carrots. Continue stirring until the onions turn brown and add the garlic. Cook for 3 minutes more.
  2. Add the turkey leg pieces and the diced tomatoes. Stir all together and add the roux. Continue stirring until the roux melts into the mixture and add the stock along with the Cajun seasoning. Cover the pot, reduce the heat to low and let cook for 30 minutes. Uncover the pot and stir; add the green onion tops; cover the pot and let simmer for another 30 minutes.
  3. Turn off the burner; taste the stew and season with salt and black pepper.
Tasso Green Beans
  1. In a heavy pot with a tight-fitting lid over medium-high heat, add the oil. When the oil is hot, add the onions and sauté until translucent, about 5 minutes. Add the tasso and sauté. Add the green beans and season with a pinch of salt and pepper. Add the potato and chicken stock. Bring to a boil and then reduce the heat to a simmer. Cover the pot; let cook for 20 minutes and turn the heat off.
Peas in Garlic Cream
  1. In a saucepan over medium heat, add the green peas. Stir in the garlic and half and half. Make a slurry by stirring the corn starch with a tablespoon of cold water. Add it to the pot and turn up the heat. Stir the mixture until it comes to the boil and achieves thickness. Turn off the heat and season with salt and pepper.
  1. Place a mound of rice on the plate and top with a generous portion of the turkey leg stew. Add a spoonful of peas and another of green beans. Serve with sweet tea and hot dinner rolls.
Jarred roux is acceptable; buy Rox's Roux here. If you can’t find turkey legs that are smoked, then smoke your own, it’s worth the effort. Use hickory chunks and make sure to give them at least one hour in the smoke.
Recipe by Acadiana Table at