Smoked Turkey, Chicken and Sausage Jambalaya

Submitted by Bichondaddy

"There is a lot of prep work for the dish, but it is well worth the effort!!!!"

 

• Ready In: 4hrs 45mins
• Ingredients: 21
• Serves: 4-6

ingredients

• 2 tablespoons olive oil
• 1 1⁄2 lbs smoked sausage (I use Ekrich sausage)
• 1 gallon water, for boiling chicken in
• 3 cups yellow onions, diced
• 1 cup celery, diced
• 1 cup green bell pepper, diced
• 1 bunch green onion, finely chopped, green and white parts separate
• 8 garlic cloves, minced
• 1 whole chicken
• 3 lbs smoked turkey legs
• 1⁄4 cup tomato paste
• 1 teaspoon dried thyme, crumbled
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1⁄2 teaspoon louisiana hot sauce
• 1 1⁄2 teaspoons cajun spices
• 5 cups chicken stock
• 1 1⁄2 cups fresh tomatoes, chopped
• 3 cups long-grain rice
• 1⁄2 cup fresh parsley leaves, chopped

directions

1. Add chicken to a large, Heavy Dutch oven, with one gallon of water. Bring to a boil, then simmer for 45 minutes, save stock, de-bone and shred in bite sized pieces.
2. In the large, heavy Dutch oven, heat the oil over medium-high heat. Add the sausage, shredded chicken and cook, stirring frequently, until browned, 4 to 5 minutes. Using a spoon, remove any excess oil that the sausage & chicken has rendered and discard. Add the onions, celery, bell pepper, scallion white parts, garlic, jalapeno peppers and continue to cook, stirring occasionally, until vegetables are tender, 4 to 6 minutes. Add the turkey legs, tomato paste, thyme, bay leaf, salt, pepper, hot sauce, Cajun Spice, chicken stock, and tomatoes and bring to a simmer. Cover, reduce the heat to low, and cook until the turkey is falling from the bones and the broth is very flavorful, 2 1/2 to 3 hours.
3. Remove the pot from the heat and remove the turkey legs. Let the Turkey legs cool! Carefully remove the meat from the bones and tear into bite size pieces. Return the meat to the Dutch oven and discard the turkey leg bones. Return the pot to the stovetop and heat over high heat until the liquid returns to a boil. Stir in the rice and green onion tops and return to a boil. Cover, reduce the heat to a simmer and cook, undisturbed, until the rice has absorbed the liquid and is tender, about 20 minutes. Remove from the heat and let sit for 5 minutes. Remove the bay leaf and gently stir in the parsley. Let stand for 10 to 15 minutes, covered, before serving. Will serve 4-6 regular folks or 2-4 hungry cajuns!