I had such a blast teaching a cooking class at The Royal Culinary Academy.

I teamed up with Burnbrae Farms, Ontario Turkey and The Royal Culinary Academy to teach people how to cook Turkey Jambalaya. It was a blast!

The Royal Winter Fair is such an amazing experience and I’m grateful to have participated in it this year.

I was running out of ways to use up an abundance of leftover turkey one Christmas and I wanted something that didn’t remind me, or my family, of turkey dinner again. This Louisiana-style rice stew, similar in preparation to another one-pot wonder, paella, takes leftover turkey on a Cajun vacation with smoky, sweet, and spicy in its forecast. Oh, I forgot to mention that you can also do this recipe with leftover cooked rice.

Photograph by Xana Mills


Total Time: 40 minutes

Cook Time: 30 minutes

Makes: 6 servings

Ingredients:

  • 2 Tbsp oil of choice
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, chopped
  • Optional: 1 jalapeno, finely chopped
  • 2 bay leaves
  • Hot sauce to taste or pinch cayenne
  • 2 Tbsp fresh (2 tsp dried) oregano
  • 1 Tbsp fresh (1 tsp dried) thyme
  • 2 tsp Cajun or Creole seasoning
  • 1 1/4 cup (about 6 oz.) chopped smoked sausage of your choice, such as smoked meat sausage, andouille, chorizo or even spicy pepperettes
  • 1 (14 oz.) can tomato sauce of choice
  • 1 cup (250 mL) turkey or chicken stock
  • 1 cup uncooked long-grain rice or 2 to 3 cups cooked long-grain rice
  • A pinch of salt
  • 1 lb. (450 g) cooked turkey, cubed

Add-In Options: 1 lb. (450 g) peeled cooked or frozen raw shrimp, thawed

Add On Options: chopped green onions or chives to taste

Substitutions: Cooked long-grain rice = cooked barley, quinoa, farro tomato sauce = chopped canned tomatoes in juice

Turkey Jambalaya

Christine Tizzard
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Servings 6

Ingredients
  

  • 2 Tbsp oil of choice
  • 1 diced onion
  • 1 diced bell (green) pepper
  • 1 finely chopped jalapeno
  • 1 garlic clove finely chopped
  • 2 bayleaves
  • 2 Tbsp fresh chopped oregano (2 tsp dried)
  • 1 Tbsp fresh thyme leaves (1 tsp dried)
  • 2 tsp Cajun or Creole seasoning
  • Pinch cayenne powder
  • 1 1/4 cups (6 oz.) chopped smoked sausage like Andouille or chorizo
  • 2-3 cups cooked long grain rice or 1 cup uncooked, cooked
  • 1 14 oz. can tomato sauce
  • Pinch salt to taste
  • 1 lb. cooked cubed turkey
  • 1 lb. peeled cooked or frozen thawed raw shrimp optional

Garnish: chopped green onions or chives

    Instructions
     

    • In a large skillet or Dutch oven over medium heat, add the oil and sauté the onions, peppers, celery, jalapeños, and garlic until softened.
    • Stir in the bay leaves, herbs, spices and sausage and cook for 2 minutes.
    • If using uncooked rice, stir in the rice to coat and cook for 2 minutes. If not, go to next step. Add the stock and tomato sauce and bring to simmer. Cover and simmer for 25 minutes or until the rice is cooked through, adding more stock if needed.
    • Stir in the cooked turkey and shrimp. If using cooked rice, add to the skillet and bring to simmer for an additional few minutes. If using raw shrimp, it should take no longer than 5 minutes for them to cook through. 
    • Taste, and adjust seasoning with salt, and pepper. Serve in a large bowl and garnish as desired.

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