Jambalaya made with turkey sausage is delicious. This dinner recipe is perfect for Mardi Gras family fun. This meal is perfect winter comfort food.
Jambalaya with Turkey Sausage
I know traditional Jambalaya is typically made with andouille sausage, but for some reason, I honestly don’t remember why, I started using hot seasoned turkey sausage years ago and it has stuck. I make this recipe maybe once or twice a year, but whenever I do, I wish I made it more often. It’s such a great winter meal.
And, since it’s not on our regular meal plan, but rather on what I call the occasional rotational meal plan, I think we enjoy and savor it just a little big more when it is served.
Almost always, I pull this recipe to cook it up for Mardi Gras season; although we have never personally experienced it. Years ago this dinner recipe was part of my culture and food fun with the kids and it just became a part of the annual routine.
Here is my modified recipe to cook, simmer and serve…
- 2 pounds of hot turkey sausage
- 2 pounds of chicken breasts, boneless/skinless
- 2 pounds of shrimp, frozen
- 1 large green bell pepper
- 1 sweet onion, medium to large
- 32 oz. chicken broth
- 2 - 28 oz. cans of diced tomatoes
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 3/4 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 - 2 tablespoons canola oil
- Rice, cooked
Remove the casings from the turkey sausage. Place the canola oil into a large Dutch oven or other soup pan. Spread it around to coat the bottom of the pan. Cook the sausage breaking it up into small pieces as it cooks over medium heat.
Dice the chicken into small bite size pieces. Add them to the Dutch oven with the sausage when the sausage is about half way cooked, continue to stir the meats as they cook.
Wash, remove the seeds and dice the pepper into small pieces.
Remove the outer layer of the skin of the onion and finely chop it.
Add the chicken broth, dice tomatoes, onions and peppers to the cooked chicken and sausage.
Add and stir in the paprika, cumin, cayenne pepper, black pepper, salt, garlic powder & onion powder.
Cover and bring the dish to a boil. Devein, remove the shell, remove the tail and wash the shrimp. Add it to the Dutch oven. Cook until the vegetables are cooked and the shrimp has fully cooked (it will turn pink).
Serve over the cooked rice.
Turn Up the Heat! Want it even spicier? Add some red pepper flakes to the broth.
Turn Down the Heat! Use one pound of sweet sausage and one pound of hot sausage to turn down the heat a little.
The Shrimp: I like to purchase the easy peel frozen shrimp at Price Chopper and Market 32 Supermarkets. It’s already deveined. I simply thaw, squeeze the tail to remove and pull of the entire shell. I avoid deveining at all cost (lol).
Try Brown Rice: Oh the debate continues! I say give brown rice a try and my hubby will tell you white rice is the way to go. Make it both ways and let me know what you prefer (wink).
The Leftovers: If this makes to much you have choices;
- Eat it as a second meal.
- Share with a friend.
- Cut the recipe in half.
- Make it as is, let it cool and freeze it for a future meal. Then all you have to do is thaw, warm and serve. However, don’t freeze with the rice. Make fresh rice for the second serve.
Warm Winter Dinners: Need another warm winter dinner idea? Like turkey sausage like I do? Try my version of Greens and Beans (yes, it too is modified). I make mine with fennel and leeks. It’s so flavorful and delicious…you’re going to love it! Enjoy…