2 tablespoons cayenne pepper
1½ teaspoons paprika
1 teaspoon each: salt, white pepper, black pepper, onion powder, garlic powder
½ teaspoon each: dried thyme, dried oregano, ground cumin
¼ teaspoon each: ground coriander, dry mustard
⅛ teaspoon celery salt
¼ cup canola oil
1 tablespoon butter
2 large yellow onions, diced
1 pound andouille sausage, cut into ½-inch pieces
¼ pound diced tasso (Cajun ham), Canadian bacon or pancetta
2 large green bell peppers, seeded and diced
3 celery stalks, diced
1 jalapeno, seeded, finely diced
1 tablespoon minced garlic
1 teaspoon salt
1 can (15 ounces) tomato sauce or crushed tomatoes
1 tablespoon tomato paste
2 pounds cubed leftover turkey (see note)
2 cups long-grain white rice
3 cups chicken or turkey stock
2 bay leaves
Thinly sliced scallions for garnish
For the spice mix: Combine all ingredients in a jar with a lid and shake well. Reserve 2 tablespoons for the recipe and store the remaining spice mix in a cool place for up to 6 months.
For the jambalaya: Heat the oven to 375 degrees.
In a heavy-bottomed, ovenproof pot, heat oil over high heat. Add butter and heat until butter melts. Add onions and cook, stirring occasionally, about 5 minutes, or until the onions just begin to brown. Add andouille, tasso (or substitute) and 1 tablespoon of spice mix and cook, continually scraping the bottom of the pot, about 10 minutes, or until the meat and onions are caramelized. Add bell peppers, celery, jalapeno, garlic, salt and the remaining 1 tablespoon reserved spice mix. Cook 10 more minutes, scraping the pot bottom every so often to loosen any browned bits. Stir in tomato sauce, tomato paste and turkey. Let cook for a few minutes over medium heat. Add rice, stock and bay leaves and bring to a boil. Cover, transfer to the oven and cook 30 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from the oven and let rest 5 minutes. Remove and discard bay leaves. Spoon onto individual plates or shallow bowls; garnish with scallions.
Cook's note: To make the original recipe, start with ⅓ cup oil and 2½ pounds of boneless, skinless chicken breasts and thighs, cut into 3-inch pieces. Heat oil and brown the chicken in batches. Remove from the pan and pour all the fat in the pan into a measuring cup. Measure ¼ cup of fat and discard the rest. Add the butter and proceed as above, adding the browned chicken back in when you are instructed to add the turkey. Decrease andouille to ¾ pound.
Adapted from "Cooking My Way Back Home" by Mitchell Rosenthal (2011 Ten Speed Press)