Time to make a fat pot of smoked turkey jambalaya.
We rummaged around in the freezer and found a log of andouille sausage that we bought out in St John the Baptist Parish a few months ago then dropped to our knees to root through the fridge for celery, green onions, jalapenos, and master stock.
Whooeee, this is gonna be good.
Harry Choates on the hi fi completed the picture.
A recipe for smoked turkey jambalaya with Saint John the Baptist Andouille
1/4 lb, smoked turkey breast meat, chopped
1/4 lb sausage, andouille, chopped
6 each chiles, jalapenos, chopped (bells or poblanos will work too)
2 each, ribs, celery, chopped
4 each, onions, green, chopped
1 c. rice (medium grain, please source from Acadiana or use other good brand)
2 c. stock, pork or chicken
1 T. worcestershire (Cajun Power brand is the finest we’ve sourced)
We used to go to the World Jambalaya Championship in Gonzales every year til we finally bested the abilities of the masters with our own recipe(s)
If you heed this formula it will provide the best jambalaya you have ever eaten.
Don’t like turkey? Substitute chicken
We also make a version with crawfish and pork sausage.
This is a one dish meal but if we were going to have a side it would be slow-cooked black eyed peas
You can make a respectable jambalaya using Maggi but if you really want a world-beating pot you’ll need to make your stock from scratch link