Smothered Turkey Wings in Haitian Creole Sauce

 

 

Seasoning Paste Ingredients:


3 small onions
2 green bell peppers
1 bunch of culantro
1 bunch of parsley
fresh thyme
2 tablespoons Keith Lorren Chicken Bouillion
1 tablespoon Keith Lorren's All PurposeSeasoning
15 garlic cloves
juice of 1 lime, orange
1 large tomato
1 scotch bonnet pepper or 1 tablespoon Keith
Lorren Scotch Bonnet Hot Sauce
drizzle of olive oil
 

Turkey Ingredients:

10 lbs turkey wings chopped
3/4 cup or 10 tablespoons of Seasoning Paste for marinading

(*save half of the remaining seasoning paste to add to pot while turkey is cooking. freeze or use the extra seasoning paste for other recipes)

4 tablespoons Keith Lorren All Purpose Seasoning
2 tablespoons Keith Lorren's Chicken Bouillion
2 teaspoons clove
2 teaspoons of salt
1 tablespoon Sugar
Black pepper
1 teaspoon All Spice
4 bay leaves
juice of 1 orange & 1 lime
3 tablespoons Soy Sauce
2 scotch bonnet peppers whole
24oz tomato Sauce
2 tablespoons Tomato Paste
1 tablespoon Dried Shrimp (optional)
few sprinkles of yellow coloring powder for color

For Garnish

1 large green bell pepper chopped

1 large red bell pepper chopped

1 large onion chopped

1 bunch of scallions chopped

few tablespoons fresh chopped parsley.

Salt/pepper/keith lorren all purpose seasoning for taste

 

 

Directions:

1) Puree all seasoning paste ingredients in a blender

2) reserve half of the seasoning paste to add to turkey as its cooking, and add 10 tablespoons or 3/4 cup of the paste to turkey for marinading

3) Add  Keith Lorren All Purpose Seasoning, Keith Lorren's Chicken Bouillion, clove, salt, Sugar
Black pepper,All Spice, bay leaves, juice of 1 orange & 1 lime, soy sauce to turkey wings and mix well. allow to marinade over night

4) add marinaded turkey wings to a large pot along with 1/2 of remaining seasoning paste, yellow coloring powder, tomato sauce, tomato paste, scotch bonnet peppers. bring to a simmer and cook covered until tender

5 adjust flavor with keith lorren's all purpose seasoning, salt/pepper, remove excess fat that rises to the top of the pot if desired.

6) sautee garnish ingredients in olive oil and add to turkey once tender and garnish with fresh chopped parsley