Turkey Jambalaya Recipes

Steps:

• In a large saucepan, saute the sausage, onion and green pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, salt, cayenne and hot pepper sauce. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add tomatoes and shrimp; cook and stir until shrimp turn pink.

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Steps:

• In a sauté or frying pan, sauté diced turkey meat in salt, black pepper and cayenne pepper until just warmed through. In a large pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it brown a little.
• Once the vegetables are translucent deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly.
• Add the remaining seasonings, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the turkey and cook another 10 minutes. Add the rest of the stock, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients.

Steps:

• Cook and stir celery, green pepper, onion and chorizo in hot oil in large skillet on medium-high heat 5 minutes or until chorizo is cooked through.
• Add tomatoes with their liquid, the water, turkey and seasoning; mix well. Bring to boil.
• Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Remove from heat. Let stand, covered, 5 minutes. Mix lightly before serving.

Steps:

• In a very large roasting pan measuring approximately 21 by 17 by 7 inches with handles on both sides, heat the oil over medium-high heat.
• Add the onions, bell peppers, celery, garlic, Essence, salt, pepper, cayenne and bay leaves, and cook, stirring, until the vegetables are very soft and starting to turn golden, about 15 minutes.
• Add the sausages and cook, stirring, until they start to brown on the outside, about 7 minutes.
• Add the turkey legs and meat and stir well.
• Add the tomatoes and their juices and cook, stirring, for 5 minutes.
• Add the rice and stir well to incorporate and coat evenly.
• Add the water, stir well to combine, and bring to a boil.
• Reduce the heat, cover tightly, and cook without stirring until the liquid is absorbed and the rice is tender, 35 to 40 minutes, adding more water as needed if the liquid is all absorbed before the rice is tender.
• Remove from the heat and let sit for 15 minutes before serving.
• Remove the bay leaves. Stir in the green onions and parsley, and serve hot.
• Essence:.
• Combine all ingredients thoroughly and store in an airtight jar or container.

Steps:

• Cut turkey meat off bone with a paring knife, then cut (or pull off) and discard tendons and skin from meat. Cut turkey into 1-inch pieces.
• Heat oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then cook onion, bell pepper, and celery, stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook, stirring, 30 seconds. Add meat, tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in rice and bring to a full rolling boil. Cover pot, then cook over low heat until rice is tender and liquid is absorbed, about 20 minutes. Let stand off heat, covered, 5 minutes. Stir in scallion greens.