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Turkey jambalaya

Turkey jambalaya
Main Ingredient: Poultry Turkey Various Fish Cereals Rice and Grains

Course: Jams and jellies Various Main Dishes

Cuisine: Southern Creole and Cajun

Yield:

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Turkey jambalaya ingredients

  • 1 T Paprika
  • 1 T Onion powder
  • 1 t garlic Powder
  • 1 t white pepper
  • 1 t Black pepper
  • 1 t Mustard powder
  • 1 t thyme
  • 1⁄2 t Cumin
  • 1⁄2 t Cayenne pepper
  • 3 c Onion, chopped
  • 3 c Green pepper, chopped
  • 1 c Celery, chopped
  • 175 Ham steak, schneiders, cubed
  • 1 lb shrimp
  • 3 Bay leaves
  • 2 c Chicken broth, split
  • 4 c Tomatoes, peeled and chopped
  • 3 c Turkey light meat, skinless
  • 3 c Rice

Cooking Turkey jambalaya

1. Recipe by: paul prudhomme, fork in the road preparation time: 1:30 combine seasonings in a small bowl.
2. Preheat heavy 5 quart pot. Add 2 cups the onion, 2 cups green pepper, the celery, bay leaves and 3 tablespoons of the seasoning mix. Add some of the chicken stock, or juice from the tomatoes if needed.
3. Cook, scraping the pot frequently, until crust seems in danger of burning, about 12 minutes.
4. Stiri in 1 cup of stock, scrape bottom of pot to clear brown bits, cook 10 minutes more.
5. Add tomatoes, turkey, ham, remaining seasoning mix, cook 5 minutes.
6. Add remaining onions, peppers and stock.
7. Bring to a boil, and add rice.
8. Allow to return to a boil, lower heat, add shrimp and simmer until liquid is absorbed.


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