***See end notes***
1/4 cup vgetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/8 cup chopped garlic
1 1/8 tsp. Essence (recipe follows)
3/4 tsp. salt
3/8 tsp. ground black pepper
1/8 tsp. cayenne pepper
2 bay leaves
2 lbs. cubed/shredded COOKED turkey meat
1 cup chopped tomatoes & their juices
8 cups water
1 1/4 cups med. grain white rice (about 1 1/8lbs.)
Hot sauce
1/2 cup chopped green onions
1/4 cup chopped parsley leaves
Emeril’s Creole Seasoning (Essence):
2.5 tbls. paprika
2 tbls. salt
2 tbls. garlic powder
1 tbls. black pepper
1 tbls. onion powder
1 tbls. cayenne pepper
1 tbls. dried leaf oregano
1 tbls. dried thyme
*Combine all these ingredients
In roasting pan (21x16x7) heat oil over med-high heat
Add onions, bell peppers, celery, garlic, Essence, salt, ppper, cayenne and bay leave & cook, stirring until vegetables are soft and starting to turn golden (about 15 mins)
Add turkey legs and meat, stir well
Add tomatoes & juices, cook, stirring, about 5 mins
Add rice, stir well
Add water, stir well to combine, bring to boil
Reduce heat, cover tightly cook without stirring until liquid is absorbed and rice is tender (about 35 mins), add water as needed if liquid if absorbed before rice is tendder
Remove from heat and let sit for 15 mins before serving
Remove bay leaves
Stir in green onions and parsley, serve hot
***Prep time: 30 minutes
***Cook time: 1 hr. 10 mins
***Yield: 10 servings
