Rinse and sort through the beans, check for any unwanted debris and discard.

Add rinsed beans, onion, celery, carrots, chicken stock, water, and Hurst’s Cajun seasoning packet into a 4-6 quart dutch oven, stir to combine.

Bring to a boil then reduce heat, cover, and continue a medium boil for 70 minutes.

Check beans for doneness. If beans are tender, add turkey and tomatoes.

Cook for an additional 30-45 minutes, keep warm until ready to serve.

Serve with long grain rice or cornbread.