Turkey Jambalaya

* Exported from MasterCook II *

Turkey Jambalaya

Recipe By : Paul Prudhomme, Fork in the Road
Serving Size : 9 Preparation Time :1:30
Categories : Cornellier Classics Fish And Seafood
Main Dishes Rice Dishes
Taste Of New Orleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon mustard powder
1 teaspoon thyme
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
3 cups onion -- chopped
3 cups green pepper -- chopped
1 cup celery -- chopped
175 grams ham steak, Schneiders -- cubed
1 pound shrimp
3 bay leaves
2 cups chicken broth -- split
4 cups tomatoes -- peeled and chopped
3 cups turkey light meat, skinless -- julienned
3 cups rice

Combine seasonings in a small bowl. Preheat heavy 5 quart pot. Add 2 cups of
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.

Cook, scraping the pot frequently, until crust seems in danger of burning,
about 12 minutes. Stir in 1 cup of stock, scrape bottom of pot to clear
brown bits, cook 10 minutes more.

Add tomatoes, turkey, ham, remaining seasoning mix, cook 5 minutes. Add
remaining onions, peppers and stock. Bring to a boil, and add rice.
Allow to return to a boil, lower heat, add shrimp and simmer until liquid
is absorbed.

- - - - - - - - - - - - - - - - - -

NOTES : Original recipe included 1 tablespoon of salt in the spice mixture.
It also called for 1 cup of turkey tasso, chopped, in place of the first
lot of turkey, and 2 cups of andouille sausage, sliced, in place of the
shrimp. The latter was split and the first cup added at the beginning, the
second where I have added the shrimp. I have also used two grilled chicken
breasts in place of the first lot of turkey.

--
Ann Cornellier,
Ottawa, Ontario, Canada
av718@freenet.carleton.ca