Chef Maxel Hardy's Cajun Turkey Legs

Cajun Turkey Wings · 3 lb. turkey wings pieces · 2 tsp Chef Max Cajun seasoning · 1 tsp black pepper · 1 tsp salt · 1 tbsp garlic · 2 tsp Worcestershire sauce · ½ onion, finely chopped · 1 celery stalk, finely chopped · ½ green bell pepper, finely chopped · 1 small carrot, finely chopped · 4 chicken bouillon · 3 sprigs thyme · 1 bay leaf · 2 cup vegetable oil · 1/4 cup heavy cream · 2 tbsp Whole Butter · Parsley for garnish Instructions 1. Season the turkey wings with Cajun seasoning, black pepper, salt, garlic powder and Worcestershire sauce. 2. In a large pan over high heat, add oil and brown turkey wings on both sides. Remove from the pot and place on a plate. 3. Add onion, celery, green bell pepper and carrot to the pan and cook for about 5 minutes until the vegetables have softened. 4. Add turkey wings back to the pot then add water, chicken bouillon, thyme and bay leaf and bring to a boil. Reduce heat to a simmer and cover the pot. 5. Cook for about 2 hours or until the turkey is tender. 6. Remove from Pan ,Allow them to cool for 30 minutes, and save the liquid. 7. In a large Cast Iron Skillet, Add Vegetable Oil and heat to a medium heat, Fry the Turkey wings until Crispy. 8. In a stock pot add the leftover stock, let it simmer till it reduces by half, Add heavy cream and 3 tbsp of cajun and butter, whisk and take off the stove. Plate up turkey wings, and ladle sauce on top. The image for the item is attached.