|Seasoning mix||1 Teaspoon|
|Sweet paprika||1 Tablespoon|
|Onion powder||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|
|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|
|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.