Turkey Jambalaya Without Shrimp Recipes

ANTI-SEAFOOD JAMBALAYA

Steps:

• In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
• In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
• Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
• Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
• Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
• Sprinkle with scallions and serve.

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.

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 JAMBALAYA

Steps:

• In a sauté or frying pan, sauté diced turkey meat in salt, black pepper and cayenne pepper until just warmed through. In a large pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it brown a little.
• Once the vegetables are translucent deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly.
• Add the remaining seasonings, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the turkey and cook another 10 minutes. Add the rest of the stock, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients.