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TURKEY JAMBALAYA
1 tbs sweet paprika
1 tbs onion powder
1 tbs salt
2 tsp garlic powder
1 tsp white pepper
1 tsp black pepper
1 tsp dry mustard
1 tsp dried thyme leaves
1/2 tsp ground cumin
1/2 tsp cayenne
3 c chopped onions, In all
3 c chopped green bell peppers, in all
1 c chopped celery
1 c julienne ham
2 c low-fat andouille sausage, cut in 1/4" rounds
3 bay leaves
6 c defatted chicken stock
2 c peeled, chopped tomatoes
8 oz julienne turkey breast
3 c uncooked rice
For seasoning mix, combine first 10 ingredients in small bowl.
Preheat a heavy 5 quart pot over high heat to 350 degrees, about
4 minutes. May want to spray with oil spray.
Add 2 c. onion, 2 c. bell peppers, celery, ham, 1 c. sausage, bay
leaves, 3 tbs seasoning mix. Cook, scraping bottom of pot frequently,
until crust seems in danger of burning, about 12 minutes. Stir in
1 cup of 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, sausage, 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.
Yield: 8-9 servings (4 1/2 quarts)
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Jambalaya 07