Photo: Turkey and Sausage Jambalaya for a Crowd Recipe
Ingredients
- 1/4 cup vegetable oil
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1/8 cup chopped garlic
- 1 1/8 teaspoons Essence, recipe follows
- 3/4 teaspoon salt
- 3/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 2 bay leaves
- 1 pound kielbasa or other cooked sausage, cut into 6 to 8-inch segments
- 2 smoked or cooked turkey legs
- 2 pounds cubed or shredded cooked turkey meat
- 1 cup chopped tomatoes and their juices
- 1 1/4 cups medium-grain white rice (about 1 1/8 pounds)
- 8 cups water
- Hot Sauce
- 1/2 cup chopped green onions
- 1/4 cup chopped parsley leaves
Directions
In a very large roasting pan measuring approximately 21 by 17 by 7 inches with handles on both sides, heat the oil over medium-high heat. Add the onions, bell peppers, celery, garlic, Essence, salt, pepper, cayenne and bay leaves, and cook, stirring, until the vegetables are very soft and starting to turn golden, about 15 minutes. Add the sausages and cook, stirring, until they start to brown on the outside, about 7 minutes. Add the turkey legs and meat and stir well. Add the tomatoes and their juices and cook, stirring, for 5 minutes. Add the rice and stir well to incorporate and coat evenly. Add the water, stir well to combine, and bring to a boil. Reduce the heat, cover tightly, and cook without stirring until the liquid is absorbed and the rice is tender, 35 to 40 minutes, adding more water as needed if the liquid is all absorbed before the rice is tender.
Remove from the heat and let sit for 15 minutes before serving.
Remove the bay leaves. Stir in the green onions and parsley, and serve hot.
Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 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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By lbichotte
anderson
on May 17, 2013
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recipe wasvery good. cut it an halfe if you have a small crowd.
By michaelrodrigue...
Fairfax, 86
on August 28, 2009
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As a native of South Louisiana, I always enjoy sharing with my guests the flavors that I associate with Home. This recipe is authentic and delicious, and it's always a winner. However, although I have made it dozens of times, I always sensed that something was wrong.
Each time I prepared this recipe I found that there was too much water, and that by the time I had cooked all of the water out, the rice had become mushy. (Jambalaya is not a soup or stew, but more like piella. I also thought that the recipe was overly meaty - the proportion of meat to rice was a bit rich for peasant cooking.
The last time I made the recipe I noticed that the rice measurement was given in both volume (1 1/4 c and weight (1 1/8 lb. I measured the 1 1/4 cup of rice, and then weighed it. It was no where near 1 1/8 lb of rice. So I used 1 1/8lb of rice and the recipe turned out perfectly: no mushy rice; and a more authentic proportion of meat to rice. (This is why the recipe calls for such a large pan to cook it in: so much rice.
I hope you will find this adjustment on the rice as welcome as I now do. I also recommend trying to cut the recipe in half for those times that you're not serving a crowd OR if you don't have a pan as big as the recipe recommends. I cut the recipe in half and it fits fine in a medium cast-iron Dutch oven.
(And, even with using 1 1/8lb of rice, you can hold back a little bit on the water.
By cmdamico_11616933
Fresno, CA
on January 28, 2009
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I loved the final taste, but found there to be too much liquid in the recipe...next time I will cut back on that...also, I used half chicken stock half water, which helped the taste...odd to have a roux-less jambalaya, but the flavors were all there! This one's a keeper!
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