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.

For the Downloadable PDF Click HERE!

---

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