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1
Add chicken to a large, Heavy Dutch oven, with one gallon of water.
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2
Bring to a boil, then simmer for 45 minutes, save stock, de-bone and shred in bite sized pieces.
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3
In the large, heavy Dutch oven, heat the oil over medium-high heat.
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4
Add the sausage, shredded chicken and cook, stirring frequently, until browned, 4 to 5 minutes.
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5
Using a spoon, remove any excess oil that the sausage & chicken has rendered and discard.
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6
Add the onions, celery, bell pepper, scallion white parts, garlic, jalapeno peppers and continue to cook, stirring occasionally, until vegetables are tender, 4 to 6 minutes.
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7
Add the turkey legs, tomato paste, thyme, bay leaf, salt, pepper, hot sauce, Cajun Spice, chicken stock, and tomatoes and bring to a simmer.
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8
Cover, reduce the heat to low, and cook until the turkey is falling from the bones and the broth is very flavorful, 2 1/2 to 3 hours.
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9
Remove the pot from the heat and remove the turkey legs.
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10
Let the Turkey legs cool!
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11
Carefully remove the meat from the bones and tear into bite size pieces.
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12
Return the meat to the Dutch oven and discard the turkey leg bones.
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13
Return the pot to the stovetop and heat over high heat until the liquid returns to a boil.
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14
Stir in the rice and green onion tops and return to a boil.
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15
Cover, reduce the heat to a simmer and cook, undisturbed, until the rice has absorbed the liquid and is tender, about 20 minutes.
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16
Remove from the heat and let sit for 5 minutes.
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17
Remove the bay leaf and gently stir in the parsley.
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18
Let stand for 10 to 15 minutes, covered, before serving.
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19
Will serve 4-6 regular folks or 2-4 hungry cajuns!
