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Seasoning mix
1-tbsp sweet paprika
1-tbsp onion powder
1/2-tbsp salt
2-tsp garlic powder
1-tsp white pepper
1-tsp black pepper
1-tsp dry mustard
1-tsp dried thyme leaves
1/2-tsp ground cumin
1/2-tsp cayenne

3-cups chopped onions, in all
3-cups chopped red peppers, in all
1-cup chopped celery
2-cup julienne smoked turkey thighs
2-cups cooked fresh andouille sausage (or pre-cooked store bought) cut into 1/2-1" rounds
3-bay leaves
6-cups chicken stock
2-cups peeled, chopped fresh tomatoes
12oz-julienne turkey breast (or chicken)
3-cups uncooked long grain white rice
3-cups shrimp (optional)
Tabasco sauce (optional)

Combine the seasoning mix in a small bowl
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350*
Add 2-cups of onion, 2-cups of bell pepper, the celery, smoked thighs, 1-cup of the andouille sausage, the bay leaves, and 3-tbsp 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 the 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 almost completely absorbed, about 15 minutes
Add in shrimp and continue to cook until shrimp is done and all the liquid is absorbed
Season to taste with Tabasco sauce