| Real Life Recipes
Chef Jacques' Turkey Jambalaya |
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One of the hallmarks of Creole cuisine, Jambalaya combines cooked rice with tomatoes, onion, green peppers and spices. Our version turns your holiday leftovers (using cooked turkey in place of chicken) into a delicious, simple-to-assemble Southern feast. 4 tbsp
butter
60
mL
2 cups diced Southern U.S. sweet onion 500 mL 1 cup thinly sliced Southern U.S. celery 250 mL 1 cup diced Southern U.S. green pepper 250 mL 1-1/2 tbsp minced garlic 20 mL 1 lb cooked turkey, torn into bite-sized pieces 500 g 12 oz smoked ham, diced 375 g 3 tsp poultry seasoning 15 mL 1 tsp cayenne pepper 5 mL 2 bay leaves 2-1/2 tbsp tomato paste 35 mL 1-3/4 cups canned diced tomatoes with their juice 425 mL 1-3/4 cups low-sodium chicken broth 425 mL 3/4 cup tomato sauce 175 mL 4 cups cooked white rice 1 L Salt and pepper to taste Chopped green onions for garnish, if desired In Dutch oven or deep skillet, melt butter over medium-high heat. Add onion, celery and green pepper and cook, stirring until vegetables are soft and starting to colour, 8 to 10 minutes. Add garlic and cook, stirring until fragrant and soft, about 2 minutes. Add cooked turkey, ham, poultry seasoning, cayenne and bay leaves and cook, stirring for 30 seconds. Add tomato paste and stir to incorporate. Add diced tomatoes with their juices, chicken broth and tomato sauce and stir well. Bring to a boil, reduce heat and simmer stirring occasionally, until mixture is thick and reduced by approximately one-half, 25 to 30 minutes. Add rice, stir to incorporate and cook, stirring until hot, 3 to 5 minutes. Remove bay leaves and season to taste with salt and pepper. To serve, ladle Jambalaya on individual plates or a heated platter and garnish with chopped green onions. Serve immediately. Yields approximately 12 cups or 6 to 8 main-course servings. Source: www.gosouthfresh.com. Developed by Chef Jacques Leonardi. |
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