Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds smoked sausage, such as andouille or kielbasa, 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
- 2 jalapeno peppers, seeded and finely chopped
- 3 pounds smoked turkey legs
- 1/4 cup tomato paste
- 1 teaspoon dried thyme, crumbled
- 1 bay leaf
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon hot sauce (recommended: Emeril's Red Hot Sauce)
- 1 1/2 teaspoons Essence, recipe follows
- 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
Directions
In a large, heavy Dutch oven, heat the oil over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Using a spoon, remove any excess oil that the sausage has rendered and discard. Add the onions, celery, bell pepper, scallion white parts, garlic, and jalapeno peppers 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, crushed red pepper, hot sauce, Essence, 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. 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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WAY too salty/smokey!
Rated: 2 stars out of 5