print Smoked Turkey Leg Jambalaya
A hearty and flavourful one pot meal.
Makes 4 servings.
|1||Springer’s Smoked Turkey Leg|
|4 cups||turkey or chicken stock||1 L|
|1 tbsp||olive oil||15 mL|
|1 cup||diced onion||250 mL|
|1 cup||diced celery||250 mL|
|1 cup||diced red or green bell pepper (or one diced small pepper)||250 mL|
|3||cloves garlic, minced|
|1 tbsp||Cajun seasoning||15 mL|
|1/2 tsp||chili pepper flakes||2 mL|
|1 tsp||cracked black pepper||5 mL|
|1 tsp||oregano||5 mL|
|1 can||crushed tomatoes||28 oz - 796 mL|
|1 tsp||salt||5 mL|
|1 tbsp||Worcestershire sauce||15 mL|
|1 1/2 cups||uncooked white rice||375 mL|
|2||green onions, sliced thin|
In a wide pot, simmer the turkey leg in the stock for 10 minutes, turn off heat and remove turkey leg from pot. Let cool enough to handle. Peel outer skin from turkey leg and discard. Cut turkey leg lengthwise, along the bone separate meat from bones. Dice turkey meat.
Return bone to stock and bring to a boil until liquid is reduced by approximately 1/4.
Strain stock and reserve, discarding bones and cartilage.
Heat Dutch oven or large, thick bottomed pot to medium high and add olive oil, onions, celery and bell pepper. Cook, stirring occasionally, until tender and onions are translucent. Add garlic.
Stir in diced turkey meat and season with Cajun seasoning, chili pepper flakes, black pepper and oregano.
Add 3 cups stock and the tomatoes. Bring to a soft boil. Rinse and strain rice and add to pot. Add salt and Worcestershire.
Lower heat to a simmer and cover until rice is cooked and liquid absorbed, about 20 minutes.
Garnish with sliced green onions. Serve with hot sauce.
Source: Springer’s Meats (springersmeats.com)