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Turkey Jambalaya

Wylie.Dufresne's picture
  Seasoning mix 1 Teaspoon
  Sweet paprika 1 Tablespoon
  Onion powder 1 Tablespoon
  Salt 1 Tablespoon
  Garlic powder 2 Teaspoon
  White pepper 1 Teaspoon
  Black pepper 1 Teaspoon
  Dry mustard 1 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Chopped onions 3 Cup (48 tbs) (In All)
  Chopped green bell peppers 3 Cup (48 tbs) (In All)
  Chopped celery 1 Cup (16 tbs)
  Julienned turkey tasso 1 Cup (16 tbs)
  Turkey andouille sausage 2 Cup (32 tbs), cut into 1/4-inch rounds in all
  Bay leaves 3
  Defatted chicken stock 6 Cup (96 tbs) (In All)
  Peeled chopped fresh tomatoes 2 Cup (32 tbs)
  Thinly sliced turkey breast 8 Ounce, or julienned
  Uncooked long grain white rice 3 Cup (48 tbs)

Combine seasoning mix ingredients in a small bowl.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 2 cups of the onions, 2 cups of the bell peppers, the celery, tasso, 1 cup of the andouille, the bay leaves, and 3 tablespoons of the seasoning mix.
Cook, scraping the bottom of the pot frequently, until the crust seems in danger of burning, about 12 minutes.
Stir in 1 cup of the stock, scrape the bottom of the pot to clear it of all brown bits, and cook for 10 minutes more.
Add the tomatoes, turkey, and remaining seasoning mix, and cook for 5 minutes.
Add the remaining onions, peppers, andouille, and stock, and bring to a boil.
Stir in the rice and return to a boil.
Reduce the heat to a slow simmer, cover, and cook until the liquid is completely absorbed, about 15 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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