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Turkey Jambalaya Recipe
|Seasoning mix||1 Teaspoon|
|Sweet paprika||1 Tablespoon|
|Onion powder||1 Tablespoon|
|Garlic powder||2 Teaspoon|
|White pepper||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Chopped onions||3 Cup (48 tbs) (In All)|
|Chopped green bell peppers||3 Cup (48 tbs) (In All)|
|Chopped celery||1 Cup (16 tbs)|
|Julienned turkey tasso||1 Cup (16 tbs)|
|Turkey andouille sausage||2 Cup (32 tbs), cut into 1/4-inch rounds in all|
|Defatted chicken stock||6 Cup (96 tbs) (In All)|
|Peeled chopped fresh tomatoes||2 Cup (32 tbs)|
|Thinly sliced turkey breast||8 Ounce, or julienned|
|Uncooked long grain white rice||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 3642 Calories from Fat 450
% Daily Value*
Total Fat 51 g78.1%
Saturated Fat 13.1 g65.3%
Trans Fat 1 g
Cholesterol 435.8 mg
Sodium 10679.1 mg445%
Total Carbohydrates 563 g187.8%
Dietary Fiber 36.4 g145.6%
Sugars 50.5 g
Protein 225 g449.4%
Vitamin A 134.8% Vitamin C 724%
Calcium 129.5% Iron 174.1%
*Based on a 2000 Calorie diet
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 2 cups of the onions, 2 cups of the bell peppers, the celery, tasso, 1 cup of the andouille, the bay leaves, and 3 tablespoons of the seasoning mix.
Cook, scraping the bottom of the pot frequently, until the crust seems in danger of burning, about 12 minutes.
Stir in 1 cup of the 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, andouille, 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.