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Jambalaya is an extremely versatile Creole dish which combines rice, with a variety of ingredients such as juicy tomatoes, crisp onion, green peppers and any type of meat, poultry or shellfish. This version is unique in that it calls for “dirty” rice which gains its name from the ground giblets that give the rice a “dirty” look, but an extremely delicious flavor.
|1||tablespoon olive oil|
|2/3||cup minced onion|
|1||pound ground Turkey|
|1||rib celery, minced|
|1||each medium green and yellow bell pepper, chopped|
|1||package Dirty Rice Mix.|
|1||tablespoon minced fresh parsley|
|1||can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained|
|1/2||package Jambalaya Mix|
|1||pound large shrimp, peeled and deveined|
|1||package (12 ounces) Turkey Andouille sausage, cut into 1/4-inch slices|
|4 1/2||cups water|
|1/2||package Gumbo Mix|
- Use a meat grinder to grind the chicken meat. Add the shrimp and the vegetables. Mix the meat and vegetables together.
- Heat oil, and then add the meat and vegetable mixture to the skillet. Add the parsley, chives, garlic powder and pepper flakes to the meat mixture while it's cooking.
- While the mixture is frying, make the rice. Add a batch of Cajun herbs by adding equal amounts of the following ingredients: paprika, garlic powder, onion powder, parsley, basil, bay leaves, white pepper, cayenne pepper, red crushed pepper flakes and crushed jalapeno flakes in the rice while cooking. Drain the rice, and add it to the meat and vegetables. Blend thoroughly, and serve hot.
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