Turkey Jambalaya

Recipe Ingredients

1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Onion powder
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	White pepper
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Mustard powder
1 teaspoon	5ml	Thyme
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Cayenne pepper
3 cups	187g / 6.6oz	Onion - chopped
3 cups	438g / 15oz	Green pepper - chopped
1 cup	110g / 3.9oz	Celery - chopped
175		Ham steak - schneiders --
		Cubed
1 lb	454g / 16oz	Shrimp
3		Bay leaves
2 cups	474ml	Chicken broth - split
4 cups	250g / 8.8oz	Tomatoes - peeled and
		Chopped
3 cups	187g / 6.6oz	Turkey light meat - skinless
		Julienne
3 cups	480g / 16oz	Rice

Recipe Instructions

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.

Recipe By: Paul Prudhomme, Fork in the Road

Source:
Cooking Light, Jan/Feb 1995, page 100

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