Turkey And Sausage Jambalaya Recipes

TURKEY SAUSAGE JAMBALAYA

Steps:

• In a large saucepan, saute the sausage, onion and green pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, salt, cayenne and hot pepper sauce. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add tomatoes and shrimp; cook and stir until shrimp turn pink.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

SAUSAGE JAMBALAYA

Steps:

• In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

TURKEY AND SAUSAGE JAMBALAYA

Steps:

• In a very large roasting pan measuring approximately 21 by 17 by 7 inches with handles on both sides, heat the oil over medium-high heat.
• Add the onions, bell peppers, celery, garlic, Essence, salt, pepper, cayenne and bay leaves, and cook, stirring, until the vegetables are very soft and starting to turn golden, about 15 minutes.
• Add the sausages and cook, stirring, until they start to brown on the outside, about 7 minutes.
• Add the turkey legs and meat and stir well.
• Add the tomatoes and their juices and cook, stirring, for 5 minutes.
• Add the rice and stir well to incorporate and coat evenly.
• Add the water, stir well to combine, and bring to a boil.
• Reduce the heat, cover tightly, and cook without stirring until the liquid is absorbed and the rice is tender, 35 to 40 minutes, adding more water as needed if the liquid is all absorbed before the rice is tender.
• Remove from the heat and let sit for 15 minutes before serving.
• Remove the bay leaves. Stir in the green onions and parsley, and serve hot.
• Essence:.
• Combine all ingredients thoroughly and store in an airtight jar or container.

TURKEY SAUSAGE JAMBALAYA

Steps:

• In a non-stick frying pan brown turkey sausage (all sides) under low flame. When turkey sausage is browned, remove from pan and cut to 1/4 inch then add back in with can of Del Monte Diced tomatos, simmer on a super low flame until rice is ready. In another pot, heat olive oil add garlic and onion until golden (do not brown) then add chopped up red pepper and saute about a minute or two. Add 3 1/2 cups of water, bring to a boil and add Goya Yellow Spanish Rice and follow rice instructions minus 5 minutes. Add rice mixture to turkey sausage mixture, mix well and cook for 5 minutes under low flame then serve.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.