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Jumbled Turkey Jambalaya

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Ingredients
  Extra virgin olive oil 1 Tablespoon
  Turkey breast 1 Pound, boneless, skinless, and cubed
  Turkey sausage 8 Ounce, slice
  Onion 1 , dice
  Garlic 2 Clove (10 gm), mince
  Celery stalk 1 , dice
  Green bell pepper 1 , chop
  Dried oregano 2 Teaspoon
  Cajun spice/Creole seasoning 2 Teaspoon
  Paprika 1 Teaspoon, smoke
  Dried thyme 1⁄2 Teaspoon
  Tomatoes 1 Can (10 oz), dice
  Turkey stock 1 Cup (16 tbs)
  Hot pepper sauce 1 Teaspoon
  Bay leaves 2
  Brown rice 2 Cup (32 tbs), cooked
  Okra 1 Cup (16 tbs), frozen, sliced
  Frozen corn 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon (to taste)
  Pepper 1⁄2 Teaspoon (to taste)
  Italian parsley 1 Teaspoon, finely chopped (for garnish)
Directions

MAKING
1. In a large saucepan, heat oil over medium high heat. Add turkey and sausage in batches, and cook until golden brown.
2. Reduce heat, and in the same saucepan add onion, celery, garlic, and green pepper. Sauté and cook for 5 minutes or until they soften.
3. Throw oregano, Cajun seasoning, paprika, and thyme. Stir and cook for 2 minutes.
4. Put tomatoes, turkey stock, and sautéed turkey pieces in pan.
5. Stir in hot pepper sauce, and bay leaves. Bring it to boil.
6. Add corn, okra, and brown rice to it. Stir it well. Reduce heat to low, cover saucepan with lid, and simmer for 15 minutes or until turkey is no longer pink inside.

FINALIZING
7. Take out bay leaves from saucepan, and season with salt and pepper.

SERVING
8. Serve turkey jambalaya hot with parsley garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
6

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