Turkey Jamabalya (FOR A CROWD!)


***See end notes***

1/4 cup vgetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/8 cup chopped garlic
1 1/8 tsp. Essence (recipe follows)
3/4 tsp. salt
3/8 tsp. ground black pepper
1/8 tsp. cayenne pepper
2 bay leaves
2 lbs. cubed/shredded COOKED turkey meat
1 cup chopped tomatoes & their juices
8 cups water
1 1/4 cups med. grain white rice (about 1 1/8lbs.)
Hot sauce
1/2 cup chopped green onions
1/4 cup chopped parsley leaves

Emeril’s Creole Seasoning (Essence):

2.5 tbls. paprika
2 tbls. salt
2 tbls. garlic powder
1 tbls. black pepper
1 tbls. onion powder
1 tbls. cayenne pepper
1 tbls. dried leaf oregano
1 tbls. dried thyme
*Combine all these ingredients

In roasting pan (21x16x7) heat oil over med-high heat

Add onions, bell peppers, celery, garlic, Essence, salt, ppper, cayenne and bay leave & cook, stirring until vegetables are soft and starting to turn golden (about 15 mins)

Add turkey legs and meat, stir well

Add tomatoes & juices, cook, stirring, about 5 mins

Add rice, stir well

Add water, stir well to combine, bring to boil

Reduce heat, cover tightly cook without stirring until liquid is absorbed and rice is tender (about 35 mins), add water as needed if liquid if absorbed before rice is tendder

Remove from heat and let sit for 15 mins before serving

Remove bay leaves

Stir in green onions and parsley, serve hot

***Prep time: 30 minutes
***Cook time: 1 hr. 10 mins
***Yield: 10 servings

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