*  Exported from  MasterCook II  * 
                              Turkey Jambalaya 
 Recipe By     : Paul Prudhomme, Fork in the Road 
 Serving Size  : 9    Preparation Time :1:30 
 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
 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. 
                    - - - - - - - - - - - - - - - - - -  
 NOTES : Original recipe included 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