My regular readers know I love Cajun recipes. You know that if you saw my post last weekend where I highlighted Cajun recipes from my fellow bloggers. I love to take traditional recipes and make them with a twist which is what this Cajun Chili is a good example of. Chili is such a comforting dish and lends itself well to adding many different spices. I have made a Mexican version Ancho Chili with Farro and an Ancho Turkey Chili highlighting ancho chilies. I have made a Cajun version before or more appropriately called Creole Chili.
The key to making and calling this a Cajun chili is using the Holy Trinity and a roux. The phrase Holy Trinity sure sounds like a very elevated component of a dish. The Holy Trinity is a base for many regional dishes of Louisiana. The Holy Trinity is onions, celery and bell peppers. This trio is an adaption of the original French Mirepoix substituting the peppers for carrots. The other key Cajun component to this chili is my use of Creole BBQ Sauce.
Flour is added to the Holy Trinity to create a sauce for the chili. Most chili recipes have some sort of sauce as part of the dish. This recipe uses the roux and adds stock as its base. The Creole BBQ Sauce is added in later more for flavor than its liquid. The dish has lots of flavor layered in to it. The meat is cooked first and spiced. It is then removed from the pan and its oils and crust left in the Dutch oven add additional flavor to the vegetables. The other unique flavor added to this chili is the roasting of tomatoes and bell peppers.
Ingredients, spices and tomatoes and peppers before roasting.
Turkey and spices and then browned.
The Holy Trinity, flour added, stock and, and then, the roasted tomatoes and peppers added in.
Meat and Chorizo added back in.
Creole BBQ Sauce added to the chili.
The Cajun Chili plated.
- 12 ounces Chicken chorizo sausage, rough dice
- 2 pounds ground turkey
- 2 tablespoon Emeril's Creole seasoning
- 1 tablespoon Smoked Paprika
- 2 teaspoon Cumin
- salt and pepper to taste
- 4 Green Bell Peppers
- 6 Roma tomatoes
- 3 garlic cloves, sliced
- 1 tablespoon Hot Mexican chili powder
- 2 tablespoon canola oil
- 2 large yellow onion, diced
- 3 stalks of celery, diced
- 1 green bell pepper, diced
- 1/2 cup dark corn syrup
- 1 tablespoon flour
- 1 cup of chicken stock
- 2 cups Creole BBQ Sauce
- Start by placing 4 green bell peppers, 6 roma tomatoes and the slice garlic cloves on a baking tray. Drizzle with enough olive oil to full cover.
- Place them in a 350 degree oven for an hour. When complete, let cool and peel of the skin. Set aside.
- Heat your skillet on high heat and add 1 tablespoon of canola oil.
- Add the chorizo and cook for 6 - 8 minutes to brown. Remove from pan and set aside.
- Add a little more oil if required.
- Then, add the ground turkey and spices and cook until brown.
- Remove the ground turkey, drain and set aside.
- In the same pan, reduce the heat to medium high, and heat another tablespoon of oil.
- When shimmering, add in the onions, celery and bell pepper. Cook until softened, about 5 minutes.
- Now, add in the flour and cook for 1 minute. The mixture will appear very dry.
- Next, add in the chicken stock. Stir well.
- The mixture will appear very creamy. That is consistency you are looking for. Let this mixture simmer on low heat for a couple of minutes. That will make the mixture more like a sauce.
- Next, add in the Roasted vegetables. Mix thoroughly.
- Now it is time to pour back in the ground turkey and chorizo to this Cajun trinity and roux.
- Fold it over and over until the mixture is combined.
- The final step is to add the Creole BBQ sauce. Pour it in and mix it thoroughly. Let the whole dish simmer for 30 minutes.
- Serve and enjoy!
- Creole BBQ Sauce and link in post.