Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 2 cups chopped yellow onions

  3. 1 cup chopped green bell peppers

  4. 1 cup chopped celery

  5. 1/8 cup chopped garlic

  6. 1 1/8 teaspoons Essence, recipe follows

  7. 3/4 teaspoon salt

  8. 3/8 teaspoon ground black pepper

  9. 1/8 teaspoon cayenne

  10. 2 bay leaves

  11. 1 pound kielbasa or other cooked sausage , cut into 6 to 8-inch segments

  12. 2 smoked or cooked turkey legs

  13. 2 pounds cubed or shredded cooked turkey meat

  14. 1 cup chopped tomatoes and their juices

  15. 1 1/4 cups medium-grain white rice (about 1 1/8 pounds)

  16. 8 cups water Hot Sauce

  17. 1/2 cup chopped green onions

  18. 1/4 cup chopped parsley leaves

  19. 2 1/2 tablespoons paprika

  20. 2 tablespoons salt

  21. 2 tablespoons garlic powder

  22. 1 tablespoon black pepper

  23. 1 tablespoon onion powder

  24. 1 tablespoon cayenne pepper

  25. 1 tablespoon dried leaf oregano

  26. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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. 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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