Jambalaya Recipe

Dear Home Ec 101:

Please, please, please post a recipe for turkey jambalaya. I promise to try this whole menu planning thing if I have a recipe for turkey jambalaya.

~Swaying in Sweetwater

Heather says:

Since you said please, I’ll indulge you.

I have a basic recipe that I tweak depending on what meat I have left over, or for company I’ll use shrimp.

    Jambalaya Ingredients:

  • 1 cup rice, uncooked
  • 2 cups chicken broth
  • 1 TBSP olive oil
  • 1 lg onion diced
  • 1 bell pepper diced (optional until the price drops)
  • 2 cloves garlic – minced
  • 2/3 lb sausage sliced (I use what’s on sale, smoked, kielbasa, or andouille. I use the leftover 1/3lb for the collards.)
  • 2 cups cooked and shredded chicken, turkey, or pork. (For shrimp I use 1lb peeled and deveined)
  • 2 cans diced tomatoes in sauce
  • 1/2 cup frozen peas
  • pepper/hot sauce to taste

Jambalaya Instructions:

Cook the rice according to the package, substituting chicken broth for water and omitting salt and butter. While the rice is cooking sautee the onion in the olive oil until soft over medium heat in a large pot. Add the sausage, bell pepper, and garlic to the onion. When the sausage is thoroughly cooked, drain any excess fat and add the tomatoes. Using a spatula or wooden spoon scrape any browning from the bottom of the pan. These carmelized bits add a great deal of flavor.

** If adding shrimp, do so now, along with the 1/2 cup frozen peas ** As soon as the shrimp is cooked stir in the rice, pepper, and hot sauce. Serve immediately.

If you are using chicken, turkey, or pork, stir in the rice, and the meat. Stir over very low heat and add the peas. As there is no worry of these additions becoming tough, cook over low heat for an additional 5-10 minutes.

There are many versions of jambalaya, but this is our household favorite. It has a lot of great flavor without being fussy.





7 Comments

  1. Lee W. on November 30, 2010 at 10:46 am

    Sounds great – I am sick of Turkey Tetrazzini and Turkey Soup! But I have a couple of questions – I have some green peppers in the freezer – can I use those? And those aren't Ro-Tel tomatoes, are they?

    Thanks!
    Lee W.



  2. […] – jambalaya*, […]



  3. Robin Dunn Bryant on April 16, 2007 at 10:31 pm

    *rubs very full belly*

    We finally got around to making the Turkey Jambalaya tonight. OH. MY. GAWH.

    It was freakin’ fantastic. We made a pot of it and big salads and for the first time in the longest my husband was actually full after dinner.

    And the great thing is that we have a bunch left over – left overs are rare in our house.

    We’ll be making this again for sure.



  4. bridgett on March 30, 2007 at 10:01 am

    Hot damn! How did you know that I had a bunch of leftover turkey that was heading for the Must-Go Soup shelf today?

    My family is going to love this.



  5. Teena in Toronto on March 29, 2007 at 9:39 pm

    That looks delish! I’ll have to make it soon. Thanks!



  6. Robin Dunn Bryant on March 29, 2007 at 8:02 pm

    You are a rock star! I’ve been looking for a recipe that didn’t call for pork (and that sounded tasty). I’ll come back after we try it to let you know how it went over.



  7. Nashville is Talking » Pocky Sticks on March 29, 2007 at 5:52 pm

    […] turkey jambalaya: a recipe Spread It Around: These icons link to social bookmarking sites where readers can share and discover new web pages. […]