Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Turkey and Sausage Creole Jambalaya
National Turkey Federation
February 1, 2006
2 Min Read
National Turkey Federation
Yield: 12
Establishment: Restaurant, Home Meal Replacement, Catering Operation
Ethnicity: Creole
Meal Type: Main Course, Entrée
Preparation Method: Saute, Bake
Product Type: Turkey Thighs, Turkey Sausage - Other Varieties
Ingredients
1/2 Pound unsalted butter
1 Pound TURKEY SAUSAGE, 1-inch dice
2 Pounds TURKEY THIGHS, skin removed & cut into 1-inch pieces
2 Cups bell peppers, seeded and diced
2 Cups celery, diced
2 Cups onions, diced
2 Cups tomatoes, diced
2 Tablespoons fresh garlic, chopped
1 Cup tomato sauce
3 Cups converted rice
1 Tablespoon salt
1 Tablespoon black pepper
4 Teaspoons cayenne pepper
2 Teaspoons dried thyme
4 Medium bay leaves
2 Teaspoons dried oregano
1-1/2 Quarts TURKEY STOCK
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.
About the Author
You May Also Like
