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Source: Rice

Turkey & Shrimp Jambalaya
A creole dish made famous because of it's long grain rice.
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Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 35 minutes
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2 tablespoons Crisco® Vegetable Oil, or more if necessary
1 pound boneless skinless turkey breast, or chicken breast cut into 2-by 1 inch strips
1 pound medium shrimp, shelled and deveined
2 tablespoons unsalted butter
8 ounces smoked ham, thinly sliced, cut into 1- inch pieces
1 medium onion, chopped
1 medium green bell pepper, cored, seeded and chopped
1 stalk celery, with leaves, chopped reserved for garnish (optional)
2 green onions, chopped
2 garlic cloves, minced
1 1/2 cups long grain white rice
2 teaspoons Creole seasoning
1 1/2 cups tomato juice, or vegetable juice
2 tablespoons Worcestershire sauce
2 tablespoons fresh flat leaf parsley




In a 5-quart Dutch oven or casserole, heat the oil over medium heat. Add the tukey or chicken and cook, stirring occasionally, for about 5 minutes, or until browned on all sides. Transfer to a plate and set aside.

Add the shrimp to the pot, adding more oil if necessary, and cook , turning once, for about three minutes until firm and pink. Transfer the shrimp to a plate and set aside.

In the same pot, melt the butter over medium heat. Add the ham, onion, bell pepper, celery, green onions and garlic and cook stirring often. for about 5 minutes, or until onionn is softened. Add the rice and creole seasoning and stir for 1 minute. Add 2 cups water, the vegetable juice, and Worcestershire sauce, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes of until the rice is tender. Stir in the turkey and shrimp, remove from heat and cover. Let stand for about 5 minutes. Stir well, sprinkle with the parsley, and garnish with reserved celery leaves, if desired. Serve immediately.





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