Jambalaya With Turkey Sausage Recipes

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 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.

QUICK JAMBALAYA

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

JAMBALAYA RECIPE

Steps:

• In a large Dutch oven heat olive oil over medium heat.
• Add onions, celery, and bell peppers and season with salt and pepper.
• Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
• Stir in chicken and add sweet paprika and oregano.
• Cook for 5 minutes, or until chicken is browned on all sides.
• Stir in prepared sausage and tomato paste; cook for 1 minute.
• Add chicken broth, crushed tomatoes, rice and cajun seasoning.
• Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
• Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
• Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
• Remove from heat.
• Garnish with sliced green onions and dried parsley.
• Serve.

TURKEY JAMBALAYA

Steps:

• Grill or fry sausage until almost cooked through. Drain and set aside. When cooled, cut into bite-size pieces.
• In a large skillet combine the celery, onion, bell pepper, garlic, tomatoes, broth, rice, bay leaf and seasoning. Mix well and bring to a boil over medium high heat.
• Reduce heat to medium low and add sausage. Cover and simmer until rice is tender, about 40 to 45 minutes.

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.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
• Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.

TURKEY SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Spray a large pot with cooking oil, and heat to medium high. Add the sausages, and cook about 8 minutes until they begin to brown, turning occasionally.
• Remove the browned sausages from the heat and set aside to cool. Slice the sausages when cooled, and have ready to add to the jambalaya later.
• Add the tablespoon olive oil to the pot used for the sausage, heat to medium high. Add the onions, and sauté for 5 minutes until they begin to soften. Add the bell pepper and cook for a few more minutes.
• Add the water to the pot with the onions and pepper, and stir in the jambalaya mix. Bring to a boil, then reduce heat to simmer covered for approximately 25 minutes total.
• As the jambalaya mix simmers, get ready to cook the shrimp. Combine the soy sauce, orange juice, minced garlic and sugar in a large bowl. Add the shrimp, and gently stir the shrimp so they get coated with the marinade. Set aside to marinate for about 5 minutes.
• Heat the remaining tablespoon olive oil in a large skillet on medium high. Add the shrimp, and cook for about 3 minutes per side, stirring frequently. They are done when the tails turn red and the flesh has just turned white throughout. Remove from heat.
• After the jambalaya rice mix has simmered for about 20 minutes, stir in the sausages, shrimp, spinach and optional bacon. If the water looks mostly absorbed, add up to 1/2 cup more so all the ingredients can simmer together for 5 to 10 minutes more to finish the dish.
• The jambalaya is ready when the rice is tender and the water mostly absorbed. Plate the turkey sausage and shrimp jambalaya and enjoy!

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.