Recipe by cellogirl2
From Emeril Lagasse (sp?) on Food Network. Posting it for safekeeping, haven't tried.
Top Review by Chef shapeweaver �
By a recommendation from Chicagoland Chef Du Jour , I made this recipe on 12/1/11 for mine and SO's dinner.And thanks to her valuable information, I was able to convert this into a crockpot recipe. And since there was just the two of us, the recipe was adjusted accordingly.First of all, the vegetable oil was added to a medium sized skillet then the onions and celery were slightly softened.Then added the smoked sausage, so I get a bit of color on the meat.While the veggie/sausage mixture was cooking, to get more of intense flavor some Essence was sprinkled over the mixture as it was cooking. After putting the veggie/sausage mixture into the crockpot,Since I didn't have any tomatoes, about 1/2 can ( from a 14.5 ounce can) of Fire Roasted diced tomatoes was added. For the water part of the recipe, 3 cups were used,and I didn't use the turkey leg so, I just upped the turkey to 1 1/2 lbs.Instead of adding the green peppers, some multi-colored peppers that I had in the freezer were used.Since I sprinkled about 1/8 tsp. of Essence over the cooking veggie/sausage mixture, the remaining 1 tsp. was added to the crockpot. After cooking in the crockpot on low for about 5 hours,then some cooked rice was added and cooked for about 15 to 20 minutes more.I've never had jambalaya before,but my SO has and he said this is very close to what it really does taste like.And again I want to thank Chicagoland Chef Du Jour for recommending such a wonderful recipe. I " WILL " make this again. Thank you for posting a great recipe and, " Keep Smiling :) "
- 59.14 ml vegetable oil
- 473.18 ml chopped yellow onions
- 236.59 ml chopped green bell pepper
- 236.59 ml chopped celery
- 28.39 ml chopped garlic
- 3.69 ml salt
- 1.87 ml ground black pepper
- 0.59 ml cayenne
- 2 bay leaves
- 453.59 g kielbasa or 453.59 g other cooked sausage, cut into 6 to 8-inch segments
- 2 cooked turkey legs
- 907.18 g cubed cooked turkey
- 236.59 ml chopped tomato, and their juices
- 295.73 ml medium-grain white rice (about 1 1/8 pounds)
- 1892.72 ml water
- 118.29 ml chopped green onion
- 59.14 ml chopped fresh parsley leaves
Essence (use 1 1/8 teaspoons )
- 36.97 ml paprika
- 29.58 ml salt
- 29.58 ml garlic powder
- 14.79 ml black pepper
- 14.79 ml onion powder
- 14.79 ml cayenne pepper
- 14.79 ml dried oregano leaves
- 14.79 ml dried thyme
Directions See How It's Made
- In a very large roasting pan measuring approximately 21 by 17 by 7 inches with handles on both sides, heat the oil over medium-high heat.
- Add the onions, bell peppers, celery, garlic, Essence, salt, pepper, cayenne and bay leaves, and cook, stirring, until the vegetables are very soft and starting to turn golden, about 15 minutes.
- Add the sausages and cook, stirring, until they start to brown on the outside, about 7 minutes.
- Add the turkey legs and meat and stir well.
- Add the tomatoes and their juices and cook, stirring, for 5 minutes.
- Add the rice and stir well to incorporate and coat evenly.
- Add the water, stir well to combine, and bring to a boil.
- Reduce the heat, cover tightly, and cook without stirring until the liquid is absorbed and the rice is tender, 35 to 40 minutes, adding more water as needed if the liquid is all absorbed before the rice is tender.
- Remove from the heat and let sit for 15 minutes before serving.
- Remove the bay leaves. Stir in the green onions and parsley, and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.