Posts Tagged ‘chili’

Cajun Chili and Cornbread

Sunday, October 11th, 2009
Chili and cornbread - 125/365 - 11 October 2009

Chili and cornbread

Chili and cornbread-3

Cuttin' the cornbread

Chili and cornbread-2


Chili and cornbread

Corn bread in iron skillet


Lans’s Cajun Turkey Chili

Monday, August 10th, 2009

This is a repost from my blog.  It seemed like it belonged over here, so I moved it.  (If you notice at the end, it’s not just this year that I whine and complain about the heat in South Texas)


It’s been real hectic for me recently. I have been majorly stressed and somewhat depressed, (don’t worry, I am not going to spontaneously write poetry here) so I decided today that I needed a little comfort food. Unfortunately, I had a few things in mind that sounded good and couldn’t decide. I love good Chili, so I thought about that. I was craving some cajun/creole also. So I just grabbed some ingredients and started playing. It turned out really well, so I decided to share the reciepe (well…actually, I wanted it somewhere so I wouldn’t forget what I did…but, sharing is good too). Since how much of each depends on the size of your pot/crockpot, I am only giving vague quatities. So here is the reciepe for Lans’s Cajun Turkey Chili:


Bunch of Celery
Bell Pepper
1/2 of a Large Onion
2-3 Cans of Tomato Sauce
1 Can of Rotel Chili Fixings
1 Polska Kielbasa
Cooked Ground Turkey
Package of frozen corn
Can of Cream of Chicken Soup
Tablespoon of chopped garlic
2 Bay Leaves

Turn the crockpot on high and put in the Tomato Sauce, the Rotel and the Cream of Chicken Soup and the Bay Leaves. Add some Kosher Salt and some ground Black and/or White pepper, whichever you prefer (I use both). While this is warming, cut and saute’ the Trinity (Onion, Bell Pepper and Celery) in some butter. Add the chopped garlic at the end just to mix the flavors. When it is done, add it to the pot and begin browning the ground turkey. At this point I also added a little cumin (the rotel already has some, so not too much) and some Paul Purdhomes Cajun spices. Use whatever creole/cajun spice salt you like. Emrils is good if you want to stay with a milder taste After the Turkey is brown, put it in the pot and add the frozen corn. Cut the Keilbasa in to bite size pieces and add to the pot. If you like it hot, add some “Slap Yo Mama” salt, if you can find it.  If not, tabasco or cayenne will do nicely. If you like it mild, ignore this step. Let it simmer until you get really hungry, then remove the Bay Leaves and chow down. Top with some cheese if you like.  (I love to top it with an extra sharp cheddar)

I think this reciepe would be even better if a cold snap just hit. I wish that would happen. I am sick of the heat!

See…every now and again you can show up here and I will actually talk about something that you can use!

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