Turkey Jambalaya

Course : Fish
Serves: 9
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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 piece bay leaves
2 cups chicken broth -- split
4 cups tomatoes -- peeled and chopped
3 cups turkey light meat, skinless -- julienned
3 cups rice

Preparation / Directions:

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.

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