Cajun-style stew with andouille and turkey

This Oct. 20, 2017 photo provided by The Culinary Institute of America shows a Cajun-style stew with andouille and turkey in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)This Oct. 20, 2017 photo provided by The Culinary Institute of America shows a Cajun-style stew with andouille and turkey in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Servings: 8

Start to finish: 45 minutes (Active time: 25 minutes)

1 tablespoon vegetable oil

8 ounces tasso ham or other smoked ham, cut into 3/4-inch pieces

12 ounces andouille sausage, sliced 1/4-inch thick

1 green bell pepper, cored and thinly sliced

1/2 medium yellow onion, thinly sliced

2 stalks celery, thinly sliced on the bias

4 cloves garlic, minced

2 tablespoons tomato paste

1 1/2 cups amber beer

2 cups chicken broth

3/4 teaspoon dry thyme

3/4 teaspoon dry oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1 1/2 teaspoons chili powder

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups roughly shredded turkey meat

4 cups cooked long-grain white rice, for serving

4 tablespoons chopped flat-leaf parsley, for garnish

Heat the oil in a large pot over medium-high heat. Add the ham and sausage and cook, stirring occasionally, until browned around the edges, about 5 minutes. Add the pepper, onion, and celery and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the tomato paste and stir to coat the meat and vegetables. Cook until the paste deepens to a rust color, about 4 minutes. Add the beer and broth, and stir to combine, scraping up any brown bits from the bottom of the pot. Add the thyme, oregano, cayenne, cumin, chili powder, salt, pepper, and turkey meat, and stir to combine.

Reduce to a simmer and cook, covered, until the flavors have blended and the sauce is flavorful, about 20 minutes. Serve over cooked rice, garnished with parsley.

Nutrition information per serving: 343 calories; 104 calories from fat; 12 g fat (4 g saturated; 0 g trans fats); 68 mg cholesterol; 1212 mg sodium; 30 g carbohydrate; 2 g fiber; 2 g sugar; 26 g protein.

This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.