Wild Turkey Jambalaya
By Hookemharry


It seems that turkey season opens and many hunters just use the breast meat. Well the following recipe gives a different take on traditional ways of cooking wild turkey. Let us cook up a batch of Wild Turkey Jambalaya.

 

What you need.

One turkey breast – cut into one inch cubes

One pound smoked venison or other smoked sausage – cut into large chunks (four pieces per quarter pound)

One can sliced okra with juice

Quarter cup corn oil

Two tablespoons butter

One bell pepper seeded and chopped

One large onion chopped

Four celery stalks chopped

Four cloves garlic minced

Two cans (15 oz) chicken broth – more if needed

Two cans Mexican style chopped tomatoes with juice

Half teaspoon course ground black pepper

Quarter teaspoon ground red pepper (more if you want)

Four cups cooked white rice

 

What you do.

In a large pot pour the corn oil and brown the turkey and sausage then remove from pot. In the same pot add the, celery, onion, garlic, bell pepper and butter. Cook for five minutes. Add the rest of the ingredients except for the rice and simmer covered for forty-five minutes. Stirring often so the it does not stick. Now add the rice, heat throughout and serve with a salad and drink of choice. Feeds a large amount of guests.






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