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HI Guys...



This is a recipe I am known for among our friends here in the Houston area. I am always asked to make this...and it's always a hit.

Its very rich and very high in calories....so dieters beware. But goodness is it delicious!!! It also takes a lot of time to make....making the stock is time consuming, but well worth it. I have found that is you want to save some time, you can use prepared stock...not broth. You don't get the added flavor of the smoked turkey in thestock though.





Smoked Turkey, Chicken and Sausage Jambalaya



2 tablespoons olive oil
2 pounds smoked sausage( I use 1 lb each ofEkrich sausage and Andouille sausage) cut into 1/2-inch slices
3 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 bunch scallions, finely chopped, green and white parts separate
8 cloves garlic, minced
1 whole chicken, bring to a boil, then simmer in 1 gallon of water for 45 minutes, save stock, de-bone and shred in bite sized pieces
3 pounds smoked turkey legs
1/4 cup tomato paste
1 teaspoon fresh thyme, crumbled
1 bay leaf
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon Louisiana hot sauce
1 1/2 teaspoons Cajun spice
5 cups chicken stock
1 1/2 cups peeled, seeded, and chopped fresh tomatoes
3 cups long-grain rice
1/2 cup chopped fresh parsley leaves


In a large, heavy Dutch oven, heat the oil over medium-high heat. Add the sausage, shredded chicken and cook, stirring frequently, until browned, 4 to 5 minutes. Using a spoon, remove any excess oil that the sausage & chicken has rendered and discard. Add the onions, celery, bell pepper, scallion white parts, garlic and continue to cook, stirring occasionally, until vegetables are tender, 4 to 6 minutes. Add the turkey legs, tomato paste, thyme, bay leaf, salt, pepper, hot sauce, Cajun Spice, chicken stock, and tomatoes and bring to a simmer. Cover, reduce the heat to low, and cook until the turkey is falling from the bones and the broth is very flavorful, 2 1/2 to 3 hours.

Remove the pot from the heat and remove the turkey legs. Let the Turkey legs cool! Carefully remove the meat from the bones and tear into bite size pieces. Return the meat to the Dutch oven and discard the turkey leg bones. Return the pot to the stovetop and heat over high heat until the liquid returns to a boil. Stir in the rice and green onion tops and return to a boil. Cover, reduce the heat to a simmer and cook, undisturbed, until the rice has absorbed the liquid and is tender, about 20 minutes. Remove from the heat and let sit for 5 minutes. Remove the bay leaf and gently stir in the parsley. Let stand for 10 to 15 minutes, covered, before serving.





It is well worth the time!!!!
 

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WOW! Sounds great!
 

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I love Jambalaya. This sounds delicious.
 

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I am having Jambalaya tomorrow night, the wife makes it with 3 different sausages that she has flown in from the Big Easy and Prawns it is Incredible!!!
 

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This sounds like something even I could handle & that's a huge plus in its' favor...Thanks, TC
 

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Duchess wrote:
This sounds like something even I could handle & that's a huge plus in its' favor...Thanks, TC
this was not my recipe.........it was bichondaddy's.............:)
 

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Making this recipe this week...Will post my review...It sounds awesome...Thanks for the recipe BD..
 

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Bichondaddy wrote:
This is a recipe I am known for among our friends here in the Houston area. I am always asked to make this...and it's always a hit.

Its very rich and very high in calories....so dieters beware. But goodness is it delicious!!! It also takes a lot of time to make....making the stock is time consuming, but well worth it. I have found that is you want to save some time, you can use prepared stock...not broth. You don't get the added flavor of the smoked turkey in thestock though.
I beg your pardon for my faux pas regarding the author of this thread...I'm sorry, Bichondaddy.
 

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Duchess wrote:
Bichondaddy wrote:
This is a recipe I am known for among our friends here in the Houston area. I am always asked to make this...and it's always a hit.

Its very rich and very high in calories....so dieters beware. But goodness is it delicious!!! It also takes a lot of time to make....making the stock is time consuming, but well worth it. I have found that is you want to save some time, you can use prepared stock...not broth. You don't get the added flavor of the smoked turkey in thestock though.
I beg your pardon for my faux pas regarding the author of this thread...I'm sorry, Bichondaddy.
hey, arent u supposed to be on vacation.......... oh no, forrest gump moment coming on...... "Momma, whats vacation.......where daddy went..........Momma says.....its when you go away and never ever come back.................lol......
 
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