Turkey and Sausage Jambalaya
Savor the bold and comforting flavors of the South with this hearty Turkey and Sausage Jambalaya! Packed with smoky andouille sausage, tender shredded turkey, and a medley of aromatic vegetables like bell peppers, onion, and celery, this one-pot dish is perfect for feeding a crowd. The long-grain white rice absorbs the rich blend of Cajun seasoning, thyme, and paprika, creating a dish brimming with spice and warmth. With a cook time of under an hour, this jambalaya combines ease and authenticity, making it an ideal choice for busy weeknights or cozy gatherings. Garnished with fresh scallions and parsley and served with an optional dash of hot sauce for extra heat, this classic Louisiana recipe is sure to be a hit at your table. Keywords: turkey and sausage jambalaya, easy jambalaya recipe, Cajun one-pot meal, Southern comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage, sliced
- 2 cups Cooked turkey, shredded or diced
- 1 Yellow onion, diced
- 1 Green bell pepper, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 can Canned diced tomatoes (14.5 oz)
- 4 cups Chicken broth
- 2 cups Long-grain white rice
- 1 tablespoon Cajun seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Bay leaves
- 0.25 cup Scallions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- as needed Hot sauce (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium heat.
Add the sliced Andouille sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes (including their juices) and the cooked turkey to the pot. Stir to combine.
Pour in the chicken broth and bring the mixture to a gentle boil.
Stir in the uncooked rice, Cajun seasoning, thyme, paprika, salt, black pepper, and bay leaves.
Return the browned sausage to the pot and stir to incorporate.
Reduce the heat to low, cover the pot, and let the jambalaya simmer for 25-30 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid.
Once the rice is cooked, remove the bay leaves and fluff the jambalaya with a fork.
Garnish the jambalaya with sliced scallions and chopped parsley.
Serve hot with an optional dash of hot sauce on top for extra heat, if desired.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 10520 mg | 457% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 31.8 g | ||
| Protein | 220.1 g | 440% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4999 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
