School Foodservice Mountain Jambalaya

Culinary Setting
Cooking Style
Cooked Turkey, Turkey Sausage


1-1/2 lbs TURKEY SAUSAGE, sliced into 1/4-inch pieces, cut on the diagonal

1 tbsp oil


6 c onions, chopped

4 c celery, chopped

4 c bell pepper, seeded and chopped

1 tbsp garlic powder

3 (49-1/2 oz each) cans TURKEY BROTH, divided

1/4 c paprika

1 tbsp thyme

1 tbsp cayenne pepper

1 tsp salt

2 tsp crushed red pepper

8 c long grain rice, uncooked

2 c green onions, sliced

2 c tomatoes, diced



In a large stock pot, over medium-high heat, sauté turkey sausage in oil until sausage is heated through; drain.

Cut cooked turkey into 1/2-inch cubes. Add turkey, onion, celery, peppers, garlic powder and 2 cups broth to sausage. Cook until vegetables are crisp-tender.

In another stock pot, over high heat, combine remaining broth, paprika, thyme, cayenne pepper, salt and crushed red pepper; bring to boil. Add rice, cover, reduce heat, and simmer 30 minutes. Stir occasionally. When rice is done, stir in turkey/vegetable mixture.

Garnish with green onions and tomatoes.

Yields: 33 2-ounces cooked poultry per serving.

Nutrition Facts

2 Cups Total Calories

7 g Total Fat

20 % Daily Total Fat

52 g Cholesterol

499 mg Sodium

43 g Total Carbohydrates

19 g Protein