Ingredients:
1 tbsp Paprika
1 tbsp Onion powder
1 tsp Garlic powder
1 tsp White pepper
1 tsp Black pepper
1 tsp Mustard powder
1 tsp Thyme
1/2 tsp Cumin
1/2 tsp Cayenne pepper
3 cup Onion, chopped
3 cup Green pepper, chopped
1 cup Celery, chopped
175 g Ham steak, Schneiders
Cubed
1 lb Shrimp
3 Bay leaves
2 cup Chicken broth, split
4 cup Tomatoes, peeled and
Chopped
3 cup Turkey light meat, skinless
Julienned
3 cup Rice
Instructions:
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
Servings: 9
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