Cajun seasoning - no chili seasoning - no chili peppers, perhaps a modified gumbo. Although you said “and chilis” in your description - there were no chili seasoning and no chilis = so not a chili. HOWEVER - the idea of adding turkey into a CHILI is a nice idea - like your Blanco Chili using chicken thighs - one of our all time favs - and now in our book.
One of my favorite things to do with chili to make it even more mouthfeel-heavy is take about 2 ladle-fuls of it, blend it up and put it back in. let it go for another 40 minutes or so. and it just makes it even creamier and more delicious
And those three links aren't andouille. Andouille is a smoked course ground sausage with a stronger spice blend. That's just fresh sausage bro. Fwiw, the final dish looked appetizing and I'd eat it if you ever invited me over but after my last two comments, I doubt that happens. Lol. Still love the channel and will continue watching...and I even gave you a thumbs up.
I love comfort food! This is my comfort channel only good inspiring and heart warming things here ...in this crazy world take advice from the best chef on the tube " be good to one another "
Thank you brother, new suscriber. The 2 most memorable times of my life have been with a Cajun lady, and a Native American lady. They both could cook like no body's business. Thank you for the memories and the awesome video.
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HE DID IT AGAIN!!! THE FLAVOR PROFILES AND THE COMBINATIONS OF SMOKE OF CHERRY WOOD 🪵 A WINNER WINNER CHILI DENNER !! CHEF CAN YOU STUFF TURKEY LEGS ?? I WOULD LOVE TO SEE THAT. 👍🏾✌🏾🙏🏾
Canned my own home grown Amish Paste tomatoes this year. Kinda hoped the difference would be negligible, my first attempt at canned vs imported San Marzano toms. The quality was wildly in favor for home grown canned. Can’t suggest it enough. Lots of work but absolutely worth it.
In cajun cooking, a mirepoix has carrots. What you used was the holy trinity and the garlic is the pope. Check out some of Issac Toups videos for a lesson in cajun cooking.
