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Title: Turkey Jambalaya
Categories: Cornellier Fish Entree Rice
Yield: 9 Servings
| 1 | tb | Paprika |
| 1 | tb | Onion powder |
| 1 | ts | Garlic powder |
| 1 | ts | White pepper |
| 1 | ts | Black pepper |
| 1 | ts | Mustard powder |
| 1 | ts | Thyme |
| 1/2 | ts | Cumin |
| 1/2 | ts | Cayenne pepper |
| 3 | c | Onion; chopped |
| 3 | c | Green pepper; chopped |
| 1 | c | Celery; chopped |
| 175 | Ham steak, schneiders; cubed | |
| 1 | lb | Shrimp |
| 3 | Bay leaves | |
| 2 | c | Chicken broth; split |
| 4 | c | Tomatoes; peeled and chopped |
| 3 | c | Turkey light meat, skinless |
| 3 | c | Rice |
Recipe by: Paul Prudhomme, Fork in the Road Preparation Time: 1:30 Combine seasonings in a small bowl. Preheat heavy 5 quart pot. Add 2 cups 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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