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Turkey jambalaya
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| Artist: |
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| Categories: |
Cereals, Creole & Cajun, Entrees, Fish, Jams & Jellies, Poultry, Rice & Grains, Seafood, Southern, Turkey |
| Yield: |
9 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Paprika | | 1
| tbsp | Onion powder | | 1
| tsp | Garlic powder | | 1
| tsp | White pepper | | 1
| tsp | Black pepper | | 1
| tsp | Mustard powder | | 1
| tsp | Thyme | | 1/2
| tsp | Cumin | | 1/2
| tsp | Cayenne pepper | | 3
| cup | Onion, chopped | | 3
| cup | Green pepper, chopped | | 1
| cup | Celery, chopped | | 175
| | Ham steak, schneiders, cubed | | 1
| lbs | Shrimp | | 3
| | Bay leaves | | 2
| cup | Chicken broth, split | | 4
| cup | Tomatoes, peeled and chopped | | 3
| cup | Turkey light meat, skinless | | 3
| cup | Rice |
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Procedures:
| 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. | | 3 | Add 2 cups the onion, 2 cups green pepper, the celery, bay leaves and 3 tablespoons of the seasoning mix. | | 4 | Add some of the chicken stock, or juice from the tomatoes if needed. | | 5 | Cook, scraping the pot frequently, until crust seems in danger of burning, about 12 minutes. | | 6 | Stir in 1 cup of stock, scrape bottom of pot to clear brown bits, cook 10 minutes more. | | 7 | Add tomatoes, turkey, ham, remaining seasoning mix, cook 5 minutes. | | 8 | Add remaining onions, peppers and stock. | | 9 | Bring to a boil, and add rice. | | 10 | Allow to return to a boil, lower heat, add shrimp and simmer until liquid is absorbed |
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