Title: Turkey Jambalaya
Categories: Main, Dishes
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 g 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
Julienned
3 c Rice

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.

Recipe By : Paul Prudhomme, Fork in the Road

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip