OK AET Chefs...Turkey Jambalaya

Steve Dunne

Anyone ever make this? I need help!!!!!

We just had our annual office thanksgiving lunch and I am now in possession of 2 turkey carcases which have a decent amount of meat on them. some legs are still in tact even. I"m going to bring them home and freeze them until I'm ready to try and make this, but...I want to try to make turkey jambalaya with some sausage and such...

I've never attempted this before so I"m looking for some help and I know there are some good cooks here. Any successful jambalaya recipe is welcome!

Thanks!

South of Seattle

1 lb. boneless turkey
1 lb. Andoullie
1 large onion, chopped
1 bell pepper, chopped
6 cloves garlic, minced
4 ribs celery, chopped
3 small cans tomato paste
4 large tomatoes rubbed in cajun spice
8 cups chicken stock
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme, 2 bay leaves, salt to tast
4 cups long-grain white rice, uncooked

Season your leftover meat and cut into bite size pieces

Brown the andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

add the tomato paste and let it let it brown a little. Just enough to carmelize but not brown.

deglaze the pan with the about 2 cups of the stock once the veggies are good and translucent, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the seasoned tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and cook another 10 minutes.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Serve with salad and French bread.



Boo ya!