A hearty and flavorful Creole dish featuring Great Northern beans cooked with smoked sausage, smoked turkey, and bacon, seasoned with fresh herbs and spices.
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Soak the Great Northern beans in water for 6-8 hours.
Chop the trinity (onion, bell pepper, celery) and set aside.
Boil the smoked turkey necks in water until tender.
Slice the smoked sausage into rounds and dice the bacon.
Sauté the bacon and sausage in a large pot until browned.
Add the chopped trinity to the pot and sweat for 5 minutes.
Add the soaked beans to the pot and cover with water.
Season with your preferred spice blend and add fresh herbs.
Bring the mixture to a boil, then reduce to a simmer and cover.
After 30 minutes, add the boiled smoked turkey necks to the beans.
Let cook for an additional hour, then remove the smoked turkey and strip the meat off the bone.
Add the turkey meat back to the pot with fresh herbs and let simmer until ready to serve.
Bind the catfish using yellow mustard and blackening spices and let it rest for at least 30 minutes in the refrigerator.
Fry them until golden brown.
Plate everything up and enjoy!
For a richer flavor, use homemade stock instead of water.
Adjust the spice blend to your taste preference.
Serve with rice or crusty bread for a complete meal.
Can I use canned beans instead of dried beans?
Yes, but reduce the cooking time as canned beans are already cooked.
What is the 'trinity' in Creole cooking?
The trinity refers to a mix of onion, bell pepper, and celery, commonly used in Creole and Cajun dishes.
Can I substitute the smoked turkey necks?
Yes, you can use smoked ham hocks or omit for a vegetarian version.
How can I make this dish spicier?
Add cayenne pepper or hot sauce to taste.
What are some suitable fresh herbs to use?
Parsley, thyme, and bay leaves work well in this dish.
