Serves 1
Directions
- 1Season chicken with Kinder's The Blend, Tony Chachere's No Salt, garlic powder, and Slap Ya Mama seasoning.
- 2Add Louisiana hot sauce to the chicken.
- 3Cover the chicken with buttermilk and mix well.
- 4Let the chicken marinate in the fridge all day.
- 5Bring a pot of water to a boil.
- 6Cut the heat, add the red kidney beans, and cover for 2 hours.
- 7Dice one onion.
- 8Dice three celery stalks.
- 9Dice one green bell pepper.
- 10Slice one Conecuha sausage.
- 11In a large pot, add a little oil and sear the sausage until done.
- 12Remove the sausage and set aside.
- 13Sear turkey necks and wings in the same grease until they have a nice glaze.
- 14Remove the turkey and add 3 tablespoons of butter to the pot.
- 15Once the butter melts, add the diced onion, celery, and green bell pepper.
- 16Sauté the vegetables until fragrant.
- 17Add garlic to the vegetables.
- 18Prepare a seasoning blend with Kinder's The Blend, Creole seasoning, cayenne, paprika, onion, oregano, thyme, and celery seed.
- 19Add the seasoning blend to the sautéed vegetables.
- 20Rinse the soaked beans and pour them into the pot with the vegetables.
- 21Mix well and add the turkey necks and wings back into the pot.
- 22Pour in 6 cups of low sodium chicken broth and 1 cup of water.
- 23Add Louisiana hot sauce, Worcestershire sauce, and more of the seasoning blend.
- 24Add two bay leaves and cover the pot to cook on low for about two hours.
- 25After two hours, remove all the turkey from the pot.
- 26Shred the tender turkey meat off the bones.
- 27Add the shredded turkey and seared sausage back into the pot with the beans.
- 28Mix well, add green onion and parsley, then cover for another two hours on low.
- 29Dredge marinated chicken in flour mixed with cornstarch and seasonings.
- 30Fry the chicken in oil heated to 350 degrees Fahrenheit for about 12 minutes.
- 31Mash some of the beans with a potato masher to thicken the dish.
- 32Serve the Cajun red beans and rice over white rice.
- 33Top with honey butter cornbread and fried chicken.
- 34Garnish with green onion and parsley.
Ingredients
- chicken
- Kinder's The Blend seasoning
- Tony Chachere's No Salt seasoning
- garlic powder
- Slap Ya Mama seasoning
- Louisiana hot sauce
- buttermilk
- 1 bag Camellia Red Kidneys beans
- 1 onion
- 3 celery
- 1 green bell pepper
- 1 Conecuha sausage
- oil
- turkey necks
- turkey wings
- 3 tablespoons butter
- garlic
- creole seasoning
- cayenne pepper
- paprika
- oregano
- thyme
- celery seed
- 6 cups low sodium chicken broth
- 1 cup water
- Worcestershire sauce
- 2 bay leaves
- green onion
- parsley
- all-purpose flour
- cornstarch
- rice
- honey butter cornbread
Equipment
bowlpotknifecutting boardtongsspatulapotato masherspider strainer
Tips
- Marinating chicken in buttermilk makes for a perfect marinade.
- Soaking beans in hot water and covering them for two hours is a quick alternative to overnight soaking.
- Conecuha sausage is recommended for its nice crust.
- Shredding turkey meat by hand after cooking ensures tenderness.
- Using a potato masher helps thicken the red beans and rice.
- Adding honey butter cornbread on top makes the dish much better.
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