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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.
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