Turkey and Sausage Creole Jambalaya

Culinary Setting
Cooking Style
Turkey Sausage, Turkey Thighs


1/2 lb unsalted butter

1 lb TURKEY SAUSAGE, 1-inch dice

2 lbs TURKEY THIGHS, skin removed & cut into 1-inch pieces

2 c bell peppers, seeded and diced

2 c celery, diced

2 c onions, diced

2 c tomatoes, diced

2 tbsp fresh garlic, chopped

1 c tomato sauce

3 c converted rice

1 tbsp salt

1 tbsp black pepper

4 tsp cayenne pepper

2 tsp dried thyme

4 Medium bay leaves

2 tsp dried oregano


As needed green onions, chopped fine


In a large sauté pan, over medium heat, melt butter. Add sausage and turkey. Cook until browned.

Add one half of the vegetables and cook until tender.

Add tomato sauce, cook for 1-2 minutes. Add remaining vegetables, rice, herbs and spices. Stir until all the rice is coated.

Add stock and stir together.

Place in a steam table pan and cover tightly. Bake in a preheated 375-degree F oven for about 1 hour.

Garnish each entrée portion with chopped green onions.

Nutrition Facts

Total Calories 510

Calories from Fat 200

Total Fat 22 g

% Daily Total Fat 34

Saturated Fat 12 g

% Daily Saturated Fat 60

Cholesterol 135 g

% Daily Cholesterol 45

Sodium 1350 mg

% Daily Sodium 56

Total Carbohydrates 48 g

% Daily Total Carbohydrates 16

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 4 g

Protein 30 g

% Daily Protein 25

% Daily Vitamin C 60

% Daily Calcium 8

% Daily Iron 25