5 lb. wild turkey, deboned & cubed
3 lb. fresh pork, cubed
3 lb. smoked pork sausage
3 lb. onions, chopped
3 bell peppers, chopped
3 stalks celery, chopped
3 c. green onions, chopped
4 c. tomatoes, crushed, stewed or whole
5 cloves garlic
2 lg. cans mushrooms
1 c. cooking oil
4 lb. rice, Uncle Bens, covered
Seasoning (Creole or Cajun)
6 tbsp. Kitchen Bouquet

Brown turkey and pork in cooking oil. Add sausage, onions, yellow and green, bell pepper, celery and garlic. Cook until wilt. Add tomatoes, mushrooms, kitchen bouquet and 2 quarts of water.

Bring to boil, reduce to low heat and cook until turkey is tender. Add water to bring stock to approximately 4 quarts of liquid. Bring to boil, add rice, reduce heat and cover pot. Stir occasionally until rice is cooked. (If rice is too hard add 1 cup boiling water and simmer. If too moist remove lid and simmer.) Leave covered for 30 minutes before serving. Yield serves 12-15.