Turkey Jambalaya

50 MIN


2 tbsp Olive oil

1 1/2 c Onions, diced (1/2")

1 c Green bell pepper, diced (1/2")

1 c Red bell pepper, diced (1/2")

1 tbsp Garlic, chopped

1/2 c Green onion, chopped

1/2 tsp Black pepper, table grind

1 tsp Kosher salt

1 tsp Cajun seasoning

3 c Rice, white raw

1.5 qt Tomatoes, crushed

1 tsp Tabasco

1 c Chicken stock

3 lbs Turkey, cooked and pulled (white and dark meat)

As needed Parsley, fresh chopped


In a large skillet over medium heat add oil and coat pan. Add onions and peppers and saute for 3 minutes. Add garlic, green onions, pepper, kosher salt, and Cajun seasoning and stir to mix well. Cover and simmer for 1-2 minutes to sweat the vegetables.

Add rice and stir until rice is completely coated with oils and juice. Add crushed tomatoes, Tabasco, pulled turkey meat and chicken stock. Stir completely and cover. Bring to a boil and cover with a tight fitting lid. Lower heat to a very low simmer and cook for 15-20 minutes or until all liquid is absorbed. Remove lid and flake rice with fork. Hold at or above 140F until ready to serve. garnish with fresh chopped parsley.