Jumbled Turkey Jambalaya Recipe

This one pot meal is full of great turkey flavour. Look for turkey sausages in the grocery store which are lower in fat than traditional sausage. Turkey naturally takes on the jambalaya’s Cajun flavour.

1 tbsp (15 mL) extra virgin olive oil
1 lb (454 g) boneless skinless turkey breast, cubed
8 oz (225 g) turkey sausage, sliced 1” (2.5 cm) chunks
1 onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 green bell pepper, chopped
2 tsp (10 mL) dried oregano
2 tsp (10 mL) Cajun or Creole seasoning
1 tsp (5 mL) smoked paprika
1/2 tsp (3 mL) dried thyme
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) turkey stock
1 tsp (5 mL) hot pepper sauce
2 Bay leaves
2 cups (500 mL) cooked brown rice
1 cup (250 mL) frozen sliced okra
½ cup (125 mL) frozen corn
Salt and pepper to taste
Chopped Italian parsley for garnish

In a large saucepan, heat oil over medium high heat and brown turkey breast and sausages in batches. Remove to plate.

Reduce heat to medium and cook onion, garlic, celery and green pepper for about 5 minutes or until softened. Return browned turkey and sausage to saucepan with oregano, Cajun seasoning, paprika and thyme. Cook, stirring for 2 minutes or until well coated.

Add tomatoes, stock, hot pepper sauce and bay leaves and bring to the boil. Stir in rice, okra and corn; reduce heat to low. Cover and cook for about 15 minutes or until turkey is no longer pink inside. Add salt and pepper to taste. Sprinkle with parsley to serve.

You can add 8 oz (225 g) raw peeled and deveined shrimp when you add the rice as another option since it goes so well with turkey.

Tip: Substitute leftover cooked turkey and sausage and add it with the brown rice in the recipe.

Serves 6
Prep time: 20 minutes
Cooking time: 25 minutes