Caju Turkey Pot PIe

[J G B]

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~ ANY thing in here is 'fair game' for deletion, inclusion,
substitution, etc.
~ Even though you might NOT think it 'necessary'; it is often in your
best interest to 'substitute' for 'healtier' ingredients when possible
(unless you simply 'must' have the _original_)..
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Cajun Turkey Pot Pie c1 LD
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Prep: 1 hr, 15 min
Cook: 40 min
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Makes: 6-8 servings
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~ Filling ~
5 Tbsp peanut oil or unsalted butter
3 celery stalks, chopped
1-1/2 cups chopped yellow OR white onion
1 lg green pepper, chopped
1-2 jalapeno peppers, chopped
4 garlic cloves, minced
3 cups diced, cooked turkey meat
2 Tbsp Cajun seasoning*
Salt
1/3 cup all-purpose flour
2-1/2 cups turkey or chicken stock
1 cup dark beer (brown ale or Guinness)
1 cup diced tomatos
*If you can*t find Cajun seasoning, make your own with 3/4 tsp ea of
salt, pepper, dried oregano, dried thyme & 1-1/2 tsp ea of paprika,
garlic powder & onion powder.
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~ Filling ~ heat oil over med-hi heat; sauté onion, celery, green
pepper & jalapeno, stirring often, until soft, (abt 6-8 min). Add
garlic, turkey, Cajun seasoning & salt. Mix well; cook for another 1
min, stirring once or twice. Bring stock & beer to a boil in a sm pot.
Sprinkle flour over turkey & veggies; mix well. Cook for 4-5 min,
stirring often, making sure no flour burns on pan bottom. Slowly pour in
stock-beer mix, stirring. (It will seize up at first, then, as more
stock is added & stired, will form a silky sauce for turkey). Add
tomatoes; cook until mix thickens, abt 3-5 min. Pour filling into a 2-qt
casserole or, individual ramekins, if desired. (pillsbury pie crusts)
Bake @ 400°F for 25 min, or until pastry is golden & filling is
bubbling. Let cool for at least 5 min before serving.
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