Turkey Jambalaya

• 2 3/4 lb smoked turkey drumsticks
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1 large celery rib, chopped
• 1 large garlic clove, finely chopped
• 1 (14- to 16-oz) can diced tomatoes in juice, drained
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 2 cups long-grain white rice
• 1/2 cup chopped scallion greens

1. Cut turkey meat off bone with a paring knife, then cut (or pull off) and discard tendons and skin from meat. Cut turkey into 1-inch pieces.
2. Heat oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then cook onion, bell pepper, and celery, stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook, stirring, 30 seconds. Add meat, tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in rice and bring to a full rolling boil. Cover pot, then cook over low heat until rice is tender and liquid is absorbed, about 20 minutes. Let stand off heat, covered, 5 minutes. Stir in scallion greens.

turkey drumsticks, vegetable oil, onion, green bell pepper, celery, garlic, tomatoes, chicken broth, water, salt, cayenne, longgrain white rice, scallion greens

Taken from www.epicurious.com/recipes/food/views/turkey-jambalaya-232983 (may not work)