Leftover Cajun Turkey Sandwich and Sauce Creole

You will have leftover Turkey...
do something interesting with it this year :)

Fixin's:

Cajun Seasoning
3-1/2 Tablespoons sweet paprika
2-1/2 Tablespoons salt
3-1/2 Teaspoons onion powder
3-1/2 Teaspoons garlic powder
3-1/2 Teaspoons cayenne pepper
2-1/2 Teaspoons white pepper
2-1/2 Teaspoons black pepper
1-1/2 Teaspoons dried thyme leaves
1-1/2 Teaspoons dried oregano leaves

Creole Sauce
1/3 Cup vegetable oil
1-1/4 Cups onion, chopped
1-1/4 Cups celery, chopped
1-1/4 Cups green pepper, chopped
1-1/2 Tablespoons garlic, minced
1/2 Teaspoon bay leaf, ground
2-1/2 Teaspoons dried oregano leaf
2-1/2 Teaspoons dried basil leaves
1-1/4 Teaspoons dried thyme leaves
1-1/4 Teaspoons paprika
2-1/2 Teaspoons salt
1/3 Teaspoon white pepper
1/3 Teaspoon black pepper
3-1/3 Cups tomato, peeled, seeded & chopped
2-1/2 Teaspoons hot red pepper sauce
2-1/2 Pounds onions, sliced
1 Pound, 14 Ounces green peppers, seeded and sliced
5 Pounds SPLIT TURKEY BREAST, sliced 1/2-inch thick
3/4 Cup Cajun seasoning
As Needed vegetable oil
1-1/4 Pounds Mozzarella cheese, sliced
5 Cups Creole Sauce
20 Each kaiser rolls, split horizontally

Cajun Seasoning:
Blend paprika, salt, onion and garlic powders, cayenne, white and black peppers, thyme and oregano thoroughly. Store in an airtight container.


Creole Sauce:
Heat oil in a heavy bottomed saucepan and saute onions, celery and green pepper over high heat until light brown, about 10 minutes.
Stir in garlic, all herbs, salt and peppers, tomatoes and hot pepper sauce. Blend well and simmer 15-20 minutes, until thick. Cool and store covered and refrigerated.


Gettin' it Together:

Grill onions and peppers until browned and set aside.
Sprinkle turkey breast on both sides with Cajun seasoning and press on firmly.
Per sandwich order: Heat a very light coating of vegetable oil in a heavy saute pan over high heat until smoking. Add turkey slice and cook about 1-1/2 minutes per side until blackened. When almost done, place Mozzarella on top to melt.
Spread Creole sauce on bottom half of roll. Place hot turkey slice with cheese on bottom of roll and cover with onions, green peppers, and top half of roll. Place a toothpick in both sides of sandwich and cut in half on the diagonal.

Serve hot and enjoy!

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Extra Spicy Creole Beans

The Fixin's:

1 pound bacon, cut in 1-inch pieces

1 pound smoked hot sausage, sliced

1 pound fresh hot pork sausage, crumbled

3 large onions, chopped

2 medium-size green bell peppers, chopped

6 toes garlic, minced

1/2 C. packed brown sugar

1/2 C. ketchup

16-ounce can tomato paste

2 T. Worcestershire sauce

2 T. prepared mustard

1 T. dry mustard

1 T. liquid hickory smoke sauce

1 t. Creole seasoning

1/2 t. ground cayenne

1/2 t. ground black pepper

4 1-pound cans pork and beans

add Kosher salt, to taste

Cookin':

In a five-quart saucepan, cook together bacon and sausages until browned, about 10 minutes over medium-high heat, stirring often. Drain off all but about one-fourth cup fat, and add onions, bell peppers and garlic to pan. Cook until vegetables are soft, about 10 minutes, stirring often.

Add remaining ingredients except the beans, and cook five minutes. Meanwhile, drain half the liquid from beans, reserving liquid. Add beans and remaining liquid in cans to pan. Reduce heat, and simmer about 30 minutes; if needed, thin with reserved bean liquid, and scrape pan bottom often so beans don't scorch. Salt to taste.

Serve warm and enjoy!

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