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Full Online Book HomeLearning KitchenPoultry - Red Jambalaya
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Poultry - Red Jambalaya Post by :David Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2771

Click below to download : Poultry - Red Jambalaya (Format : PDF)

Poultry - Red Jambalaya

1 stalk celery -- sliced
2 green peppers -- diced
2 jalapeno peppers -- diced
2 onions -- thinly sliced
4 tbsp butter
1/4 lb. bacon – chopped
2 cloves garlic -- minced
1 lb. fat-free smoked turkey sausage -- diced
2 lb. shrimp -- peeled & deveined
1 1/2 tsp. salt
1 tsp. hot pepper sauce -- or more to taste
1 tbsp. garlic pepper sauce -- Tony Chachere's
1/2 tsp chili powder -- to taste
2 tsp. sugar -- or less to taste
1 tsp. onion powder
1 (10 oz.) can beef broth -- pref. homemade
1 (10 oz.) can Ro-Tel tomatoes with diced chiles
2 cups cooked rice (to 3 cups)

In a large pot, fry together the butter and diced bacon. Add and cook celery, green peppers, jalapeno peppers, and onion. Add the garlic and smoked sausage; cook 5 minutes longer.

Add remaining ingredients, except shrimp and rice, cover and cook until flavors have an opportunity to develop.

Right before serving, add shrimp and cook just until they turn pink and become firm. Serve immediately with rice.

Have additional hot sauce to splash on the jamabalaya available on the table and you might want to pop open a beer. This is very good stuff.
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1 turkey carcass 6 carrot slices 4 ribs celery slices 1/2 pkg. lentils, rice or barley 1 Tbsp. thyme 1 Tbsp. onion powder 1 1/2 tsp. salt 1 tsp. cloves 1/2 tsp. poultry seasoning 1/2 tsp. ginger 1/2 tsp. pepper 1/2 tsp. parsley flakes 1/4 tsp. garlic powder Cover carcass with water in a 10 or 12 quart pot. Let simmer 1 to 2 hours. Remove from heat. When cool enough to handle, scrape off all the meat and discard the carcass. Cook the lentils, celery and carrots separately. Before the soup cools, add the vegetables, lentils (including cooking liquids) and

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3 tablespoons canola oil 1 1/2 cups diced onion 3 diced celery stalks and leaves 1 cup diced carrots 2 cups peeled and diced potatoes 3 tablespoons chopped parsley 1 tablespoon chopped fresh savory 2 tablespoons flour 1 cup light cream 2 cups chicken broth 2 cups diced cooked turkey 1 teaspoon white pepper 2 cups corn kernels In a large pot sauté the oil, onion, and celery for five minutes. Add the potatoes and carrots. Reduce the heat, cover and simmer for 10 more minutes. Add the herbs and mix well. In a small bowl mix