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Turkey Jambalaya

Christine Tizzard
Print Recipe
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.