NEW ORLEANS STEW
One of the most beautiful things I have seen and listened to during COVID-19 are the faces and sounds of the musicians of New Orleans. They come in every color, shape and size…they represent the United States of America, from ear to ear… www.lettersfromtheporch.com, a concert series supporting local musicians as they pay tribute to healthcare workers on the front lines of the COVID-19 pandemic. As for this stew :-), it is a traditional New Orleans stew, lightened up on the amount of fat and sodium, but keep it hot with spicy heat!
Equipment
- cast iron skillet
Ingredients
- 1 pound of ground turkey lean (or meat substitute)
- 1 medium onion chopped
- 1 1/2 cups water
- 8 ounces mushrooms washed and sliced thin
- 1 10- ounce bag whole kernel corn
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 1/2 cups brown rice pre-cooked
- 1 medium tomato cut into wedges
- 1 green bell pepper washed, seeded, cut into strips
- parsley and hot sauce to taste
Instructions
- In a large skillet, sauté turkey while mixing often to break apart.
- Add onion and mushrooms.
- Cook until tender.
- Add water, corn, salt and chili powder.
- Bring to a boil.
- Stir in rice, tomato and green pepper.
- Cover and simmer 5 minutes.
- Fluff with fork. Sprinkle with parsley.
- Serve with hot sauce.
Notes
Makes 5 servings.
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