Cajun Turkey Jambalaya

Culinary Setting
Turkey Ham, Turkey Sausage


4 c TURKEY HAM, cut into 1/2-inch cubes

4 lbs SMOKED TURKEY SAUSAGE, cut into 1/4-inch slices

1/4 c olive oil, DIVIDED

1 qt chopped sweet onion

2 c celery, cut in 1/4-inch slices

3 Large green peppers, seeded and cut into 1/2-inch slices

4 Cloves garlic, minced

1 tsp cayenne pepper

2 tsp dried thyme

4 Bay leaves

1/2 tsp ground cloves

1 c fresh parsley, chopped

5 c uncooked long-grain rice


64 oz tomatoes, drained

To taste salt and freshly ground black pepper


In a stockpot, over medium heat, sauté turkey ham and sausage in 1 tablespoon oil until lightly browned on all sides. Remove from pan and reserve.

In the same saucepan, sauté onion, celery, green pepper, garlic and seasonings in the remaining oil. Cook until vegetables are crisp-tender.

Add rice and cook an additional 5 minutes, stirring constantly to prevent sticking.

Add broth and tomatoes and bring to a boil. Reduce heat, cover and simmer 25 to 30 minutes or until rice is tender.

Remove bay leaf. Stir in reserved turkey ham and sausage. Heat well.

If needed, add salt and pepper to taste. Stir well.

Nutrition Facts

Total Calories 483

Total Fat 14 g

Cholesterol 29 g

Sodium 1954 mg

Total Carbohydrates 68 g

Protein 23 g