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  1. 9 Preparation Time :

  2. 30 Categories : Cornellier Classics Fish And Seafood Main Dishes Rice Dishes Taste Of New Orleans Amount Measure Ingredient -- Preparation Method -- -- --

  3. 1 tablespoon paprika

  4. 1 tablespoon onion powder

  5. 1 teaspoon garlic powder

  6. 1 teaspoon white pepper

  7. 1 teaspoon black pepper

  8. 1 teaspoon mustard powder

  9. 1 teaspoon thyme

  10. 1/2 teaspoon cumin

  11. 1/2 teaspoon cayenne pepper

  12. 3 cups onion -- chopped

  13. 3 cups green pepper -- chopped

  14. 1 cup celery -- chopped

  15. 175 grams ham steak, Schneiders -- cubed

  16. 1 pound shrimp

  17. 3 bay leaves

  18. 2 cups chicken broth -- split

  19. 4 cups tomatoes -- peeled and chopped

  20. 3 cups turkey light meat, skinless -- julienned

  21. 3 cups rice Combine seasonings in a small bowl. Preheat heavy

  22. 5 quart pot. Add

  23. 2 cups of

  24. 2 cups green pepper, the celery, bay leaves and 3 tablespoons

  25. of the seasoning mix. Add some of the chicken stock, or juice from the

  26. 12 minutes. Stir in

  27. 1 cup of stock, scrape bottom of pot to clear

  28. 10 minutes more. Add tomatoes, turkey, ham, remaining seasoning mix, cook

  29. 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

  30. 1 tablespoon of salt in the spice mixture. It also called for 1 cup of turkey tasso, chopped, in place of the first

  31. lot of turkey, and 2 cups of andouille sausage, sliced, in place of the

  32. shrimp. The latter was split and the first cup added at the beginning, the second where I have added the shrimp. I have also used two grilled chicken

  33. breasts in place of the first lot of turkey. --

  34. Ann Cornellier,

  35. Ottawa, Ontario, Canada

  36. av718

  37. freenet.carleton.ca

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