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.