Combine seasonings in a small bowl. Preheat heavy 5 quart pot. Add 2 cups of the onion, 2 cups green pepper, the celery, bay leaves and 3 tablespoons of the seasoning mix. Add some of the chicken stock, or juice from the tomatoes if needed. Cook, scraping the pot frequently, until crust seems in danger of burning, about 12 minutes. Stir in 1 cup of stock, scrape bottom of pot to clear brown bits, cook 10 minutes more. Add tomatoes, turkey, ham, remaining seasoning mix, cook 5 minutes. Add remaining onions, peppers and stock. Bring to a boil, and add rice. Allow to return to a boil, lower heat, add shrimp and simmer until liquid is absorbed. Recipe By : Paul Prudhomme, Fork in the Road From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 44 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 222.6mg||68 %|
|Sodium 230.6mg||8 %|
|Potassium 586.3mg||15 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 49.2g|
|Protein 52.8g||75 %|
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Calories per serving: 483
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