Turkey, Andouille, and Ham Jambalaya
2 cups chicken or turkey stock
3½ cups shredded or cut-up cooked turkey
1 pound andouille sausage, cut into ¼-inch rounds
¼ pound ham, cut into ½-inch dice
½ bunch green onions, chopped
1 red or green bell pepper, finely chopped
½ tablespoon minced garlic
1 teaspoon to 1 tablespoon Cajun Magic seasoning (to taste)
1 cup converted or long grain rice, rinsed
In Dutch oven, over medium heat, gently fry andouille and ham until lightly browned (about 10 minutes). Remove meat with slotted spoon and set aside with the turkey. Add onion and celery to pan and fry over medium heat until deep brown, about 20 minutes. Add soy sauce and cook another minute. Add green onions, bell pepper, and garlic and fry for 5 minutes. Add Cajun spice; add stock to the pan and bring to a boil. Add rice; reduce heat to simmer. Cover and cook about 20 minutes. Stir in turkey and reserved meats. Cook until all liquid is absorbed and rice is cooked, about 10 more minutes. If needed, add more broth. Taste for seasonings. Serve and enjoy. Cajun seasoning: Combine together: 1 Tbl. paprika, 1 Tbl. garlic powder, 1 Tbl. oregano, ½ Tbl. kosher salt, ½ Tbl. onion powder, 1 tsp. ground black pepper, 1 tsp. cayenne.
