- 9 Preparation Time :
30 Categories : Cornellier Classics Fish And Seafood Main Dishes Rice Dishes Taste Of New Orleans Amount Measure Ingredient -- Preparation Method -- -- --
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon mustard powder
1 teaspoon thyme
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
3 cups onion -- chopped
3 cups green pepper -- chopped
1 cup celery -- chopped
175 grams ham steak, Schneiders -- cubed
1 pound shrimp
3 bay leaves
2 cups chicken broth -- split
4 cups tomatoes -- peeled and chopped
3 cups turkey light meat, skinless -- julienned
3 cups rice Combine seasonings in a small bowl. Preheat heavy
5 quart pot. Add
2 cups of
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
12 minutes. Stir in
1 cup of stock, scrape bottom of pot to clear
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
1 tablespoon of salt in the spice mixture. It also called for 1 cup of turkey tasso, chopped, in place of the first
lot of turkey, and 2 cups of andouille sausage, sliced, in place of the
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
breasts in place of the first lot of turkey. --
Ann Cornellier,
Ottawa, Ontario, Canada
av718
freenet.carleton.ca