Turkey Jambalaya

Method

1. Heat the oil in a large pan and fry the turkey, onion, peppers, celery, garlic and sausages for about 10 minutes.

2. Add the chillies, rice, spices and Tabasco, stirring well so the rice is well mixed in.

3. Pour in the stock and bring to the boil. Add the tomatoes, peas and prawns and reduce the heat to simmer for about 30-40 minutes, stirring occasionally. Taste for seasoning, adding salt, pepper and more spices if required. Serve at once.

Ingredients

FOR THE MUD COAT

Olive Oil 4 Tsps
British Turkey Breast, Cut Into Cubes 500g
Onion, Chopped 1
Red And Green Pepper, Deseeded And Chopped 1
Sticks Celery, Chopped 4
Large Cloves Garlic, Crushed 2
Spicy Sausages Or Chorizo, Sliced Into Chunks 4
Red Chillies, Deseeded And Finely Chopped 2
Long Grain Rice 500g
Turmeric 2 Tbsps
Cajun Seasoning 2 Tbsps
Turmeric 1 Tbsps
Cajun Seasoning 2 Tbsps
Tabasco 1 Tsp
Chicken Stock 1.2 Litres
Tomatoes Chopped 3
Frozen Peas 4 Tbsps
Peeled Prawns 450g
Salt And Black Pepper

Hints 'n' Tips

Accompaniment

Les Moniers Hermitage Chapoutier Premium Selection

One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.