Best 8 Turkey Jambalaya Recipes

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**Savor the Unique Flavors of Turkey Jambalaya: A Culinary Journey Through Creole Delights**

Indulge in a tantalizing culinary adventure with our curated collection of turkey jambalaya recipes. Embark on a journey through the vibrant flavors of Creole cuisine, where aromatic spices, succulent turkey, and a medley of vegetables dance together in a harmonious symphony of taste. Discover the secrets behind this beloved Louisiana dish, unveiling the perfect balance of savory, smoky, and spicy notes that will tantalize your taste buds. Our diverse selection of recipes caters to various dietary preferences and skill levels, ensuring an enjoyable cooking experience for every home chef. From classic jambalaya packed with bold flavors to lighter, healthier variations, and even a vegan interpretation, our recipes offer something for everyone. Get ready to explore the culinary depths of turkey jambalaya, a dish that embodies the rich heritage and vibrant spirit of Louisiana cooking.

Let's cook with our recipes!

TURKEY SAUSAGE JAMBALAYA



Turkey Sausage Jambalaya image

"Creole cooking is delicious but frequently calls for lots of high-fat meats and oils," explains James McNaughton of Quincy, Florida. "This is a spicy adaptation of an old favorite that is tasty, healthy and fast."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

3/4 pound reduced-fat smoked turkey sausage, cut into 1/4-inch slices
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1-1/2 cups water
1/2 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
1/4 pound uncooked medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 288 calories, Fat 6g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 1311mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

TURKEY JAMBALAYA



Turkey Jambalaya image

This is a low-fat version of the classic Cajun dish. You can use any kind of meat...sausage, chicken, shrimp, or, as I do, lowfat turkey sausage. This is a snap to prepare. You'll love it!

Provided by JILLPSIMMONS

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

1 ½ pounds hot turkey sausage
3 stalks celery, chopped
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, pressed
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
2 cups low-sodium chicken broth
1 ½ cups uncooked long-grain white rice
1 bay leaf
2 teaspoons Cajun seasoning

Steps:

  • Grill or fry sausage until almost cooked through. Drain and set aside. When cooled, cut into bite-size pieces.
  • In a large skillet combine the celery, onion, bell pepper, garlic, tomatoes, broth, rice, bay leaf and seasoning. Mix well and bring to a boil over medium high heat.
  • Reduce heat to medium low and add sausage. Cover and simmer until rice is tender, about 40 to 45 minutes.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 50 g, Cholesterol 71.3 mg, Fat 10.7 g, Fiber 2.1 g, Protein 22 g, SaturatedFat 3.3 g, Sodium 1318.4 mg, Sugar 6 g

TURKEY AND SAUSAGE JAMBALAYA



Turkey and Sausage Jambalaya image

Make and share this Turkey and Sausage Jambalaya recipe from Food.com.

Provided by cellogirl2

Categories     One Dish Meal

Time 1h5m

Yield 10-14 serving(s)

Number Of Ingredients 25

1/4 cup vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup chopped celery
1/8 cup chopped garlic
3/4 teaspoon salt
3/8 teaspoon ground black pepper
1/8 teaspoon cayenne
2 bay leaves
1 lb kielbasa or 1 lb other cooked sausage, cut into 6 to 8-inch segments
2 cooked turkey legs
2 lbs cubed cooked turkey
1 cup chopped tomato, and their juices
1 1/4 cups medium-grain white rice (about 1 1/8 pounds)
8 cups water
1/2 cup chopped green onion
1/4 cup chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme

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.

Nutrition Facts : Calories 710.5, Fat 34, SaturatedFat 9.7, Cholesterol 214.8, Sodium 2185.6, Carbohydrate 30.7, Fiber 3.3, Sugar 3.6, Protein 67.5

TURKEY SAUSAGE JAMBALAYA



Turkey Sausage Jambalaya image

I was looking for a healthy tasty recipe and saw a pork recipe that inspired me to try to make my own style of Jambalaya.

Provided by Dizdezi

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 (20 ounce) package of shady brook farms lean turkey sausage
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic (Basil, Garlic & Oregano)
1 (14 ounce) box goya yellow Spanish rice
6 garlic cloves, minced
1 small onion, chopped
1/2 red bell pepper, diced
2 tablespoons olive oil

Steps:

  • In a non-stick frying pan brown turkey sausage (all sides) under low flame. When turkey sausage is browned, remove from pan and cut to 1/4 inch then add back in with can of Del Monte Diced tomatos, simmer on a super low flame until rice is ready. In another pot, heat olive oil add garlic and onion until golden (do not brown) then add chopped up red pepper and saute about a minute or two. Add 3 1/2 cups of water, bring to a boil and add Goya Yellow Spanish Rice and follow rice instructions minus 5 minutes. Add rice mixture to turkey sausage mixture, mix well and cook for 5 minutes under low flame then serve.

TURKEY JAMBALAYA



Turkey Jambalaya image

Categories     Poultry     Rice     turkey     Sauté     Mardi Gras     Fall     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 13

2 3/4 lb smoked turkey drumsticks
2 tablespoons vegetable oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 large celery rib, chopped
1 large garlic clove, finely chopped
1 (14- to 16-oz) can diced tomatoes in juice, drained
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 1/4 cups water
1/2 teaspoon salt
1/2 teaspoon cayenne
2 cups long-grain white rice
1/2 cup chopped scallion greens

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.

JAMBALAYA WITH TURKEY SAUSAGE



Jambalaya with Turkey Sausage image

This is a surprisingly light and tasty dish. The Cajun seasoning adds so much flavor and will impress your guests at how delicious it is.-Lynn Desjardins, Atkinson, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

3/4 pound boneless skinless chicken breasts, cubed
3 cups chicken broth
1-1/2 cups uncooked brown rice
4 ounces smoked turkey sausage, diced
1/2 cup thinly sliced celery with leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a large nonstick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf.

Nutrition Facts : Calories 287 calories, Fat 3g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 974mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

TURKEY JAMBALAYA



Turkey Jambalaya image

Make and share this Turkey Jambalaya recipe from Food.com.

Provided by swirlycinnacakes

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 lb turkey, cubed
1 large onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced (or more to taste)
4 celery ribs, chopped
2 (6 ounce) cans tomato paste
1 (28 ounce) can tomatoes
8 cups chicken broth
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 bay leaves
salt
4 cups long-grain white rice, uncooked

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.

BLACKENED TURKEY BREAST WITH JAMBALAYA STUFFING



Blackened Turkey Breast with Jambalaya Stuffing image

Number Of Ingredients 17

2 pounds boneless turkey breast half, skin removed
2 tablespoons melted butter or margarine
2 tablespoons cajun seasoning
STUFFING
4 ounces Andouille or Polish sausages sliced
2 tablespoons butter or margarine
1 medium onion chopped
1 small green bell pepper chopped
2 green onions thinly sliced
1 clove garlic minced
2 tablespoons chopped fresh parsley
3 cups cornbread stuffing mix
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/8 teaspoon ground cloves
1 cup chicken broth

Steps:

  • 1. Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish and set aside. 2. Rinse and dry the turkey breast. Brush with just enough melted butter to cover, and sprinkle with the Cajun spice blend. 3. Preheat a large skillet over high heat. Add the turkey breast and cook for 5 minutes, or until the first side is browned, but not black. Turn the breast over and cook for an additional 5 minutes, or until browned. 4. Transfer the turkey to a roasting pan, and place in the preheated oven for about 1 hour, or until a thermometer inserted in the breast reads 170°F. 5. When the turkey is beginning to roast in the oven, preheat a large skillet over medium heat. Add the sausage and cook, stirring occasionally, for 3 to five minutes, or until lightly browned. Remove the sausage from the skillet and set aside. 6. Place the butter or margarine in the skillet, and melt over low-medium heat. Add the onion, bell pepper, green onions, garlic, and parsley, and sauté for 2 to 3 minutes, or until the vegetables are tender. 7. Add the stuffing mix, chili powder, pepper, thyme, cloves, and reserved sausage to the skillet, and stir to combine. Stir in just enough chicken broth to moisten. 8. Transfer the stuffing to the prepared dish, cover, and bake alongside the turkey during the last 40 minutes of roasting. Cook covered for the first 30 minutes. Then remove the cover and bake for 10 additional minutes, or until the top is crisp. 9. Place the turkey on a carving board, and allow to rest for 10 minutes. Then slice as desired. 10. To serve, arrange the stuffing on a platter, and arrange the turkey slices over the stuffing.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use leftover turkey: This recipe is a great way to use up leftover turkey from Thanksgiving or Christmas dinner.
  • Choose the right type of rice: Long-grain rice, such as basmati or jasmine rice, is the best choice for jambalaya. It will cook evenly and won't become mushy.
  • Don't skip the roux: The roux is what gives jambalaya its rich, flavorful base. Be sure to cook it until it is a deep golden brown.
  • Add the vegetables in stages: Add the vegetables to the pot in stages, starting with the onions and celery. This will help them cook evenly.
  • Use a variety of spices: Jambalaya is a Creole dish, so it typically includes a variety of spices, such as paprika, cayenne pepper, and thyme. Adjust the amount of spices to your own taste.
  • Don't overcrowd the pot: Be sure to use a large pot so that the ingredients have plenty of room to cook. If the pot is too crowded, the rice will not cook evenly.
  • Let the jambalaya rest before serving: Once the jambalaya is cooked, let it rest for 5-10 minutes before serving. This will allow the flavors to meld.

Conclusion:

Turkey jambalaya is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover turkey from Thanksgiving or Christmas dinner. With its combination of flavorful ingredients and spices, turkey jambalaya is sure to be a hit with your family and friends.

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