How to Make Yummy Chicken and Turkey Jambalaya

Chicken and Turkey Jambalaya. Jambalaya is a hallmark of the Creole cuisine. It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook.

While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Grill or fry sausage until almost cooked through. Turn off the heat Add the shrimp and parsley, stirring to combine. You can cook Chicken and Turkey Jambalaya using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken and Turkey Jambalaya

1. It's of Main Ingredients.
2. Prepare 1 tablespoon of olive oil.
3. It's 2 of chicken breasts, chopped.
4. It's 1 of onion diced.
5. Prepare 1 of red pepper, thinly sliced.
6. Prepare 2 of garlic cloves, crushed.
7. Prepare 75 g of Hickory Smoked Turkey.
8. It's 1 tablespoon of Cajun seasoning.
9. It's 400 g of can plum tomato.
10. Prepare of Rice and Chicken Stock.
11. It's 250 g of long grain rice.
12. Prepare 500 ml of water for the rice.
13. You need 1 pack of Chicken Stock.
14. Prepare 350 ml of water for the stock.

Here, this delicious Jambalaya recipe is loaded with flavor thanks to a hit of Cajun seasoning and Andouille sausage. Andouille, a smoky, garlicky pork sausage, adds depth, but you can use any flavorful chicken or pork sausage. I think turkey tastes even better than chicken in Jambalaya. It has an ever so slightly bolder, gamier flavor that really stands up well to the spices in jambalaya.

Chicken and Turkey Jambalaya step by step

1. Gather all of the ingredients.
2. Leave the rice in 500 ml of water to soak up for the time being..
3. Heat 1 tablespoon of olive oil in a large frying pan with a lid and cook 2 chopped chicken breasts for 5-8 mins or until it's golden..
4. Remove and set aside. Tip in the 1 diced / sliced onion and cook for 3-4 min or until soft.
5. Once the onion is soften, add one thinly sliced red pepper, two crushed garlic cloves, 75g sliced turkey and one tablespoon of Cajun seasoning, and cook for 5 minutes more..
6. Mix the chicken stock cubed with the 350ml of boiling water.
7. Stir the chicken back in with the 400g can of tomatoes..
8. Drain the water out of the rice and add it to the mix.
9. Then add the chicke stock once it's fully dissolved.
10. Add the salt and pepper and stir.
11. Cover and simmer for 20-25 minutes until the rice is tender.
12. Serve and Enjoy!.

Be sure to keep this recipe in mind if you have leftover turkey. And if you don't have leftover turkey, just use chicken instead. Removed chicken after browning, browned jalepeno sausage and drained fat off then added veggies and sauteed. Didn't need hot sauce (probably b/c of jalapeno sausage); was delicious;-). Melt butter or margarine in a large skillet over medium low heat.