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Turkey Jambalaya

Turkey Jambalaya

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.

Storage: Up to 2 days in the fridge or 4 months in the freezer.

  • Cook Time: 30min
  • Total Time: 40min
  • Serves: 6


  • 2 tsp Cajun or Creole seasoning
  • Chopped green onions or chives, to garnish (optional)
  • 1 lb cooked turkey, cubed
  • Good pinch salt
  • 1 cup turkey or chicken stock
  • 1 (14 oz.) can tomato sauce
  • 1 cup uncooked long grain rice or 2 to 3 cups cooked long grain rice
  • 1¼ cups (about 6 oz.) chopped smoked sausage, such as smoked meat sausage, andouille, chorizo or even spicy pepperettes
  • Hot sauce or pinch cayenne, to taste
  • 2 Tbsp oil of choice, like olive or coconut oil
  • 1 Tbsp fresh or 1 tsp dried thyme
  • 2 Tbsp fresh or 2 tsp dried oregano
  • 2 bay leaves
  • 1 clove garlic, chopped
  • 1 jalapeno, finely chopped (optional)
  • 1 green pepper, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped


  1. In a large skillet or Dutch oven over medium heat, add the oil and sauté the onions, peppers, celery, jalapeños and garlic until softened.
  2. Stir in the bay leaves, herbs, spices and sausage and cook for 2 minutes.
  3. 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.
  4. Stir in the cooked turkey. 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.
  5. Taste, and adjust seasoning with salt, pepper and hot sauce. Serve in a large bowl and garnish as desired.