Jumbled Turkey Jambalaya

LeGourmetTV's picture

Aug. 20, 2012


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)



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.


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


8. Serve turkey jambalaya hot with parsley garnish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 494Calories from Fat 119

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 676 mg28.17%

Total Carbohydrates 61 g20.3%

Dietary Fiber 6 g24%

Sugars 4 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet