Easiest Way to Make Tasty Chicken and Turkey Jambalaya

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Chicken and Turkey Jambalaya. DIY Jambalaya with Chicken and Turkey Sausage. I used shredded chicken breast instead of turkey. Pretty easy to put together on a work night.

Chicken and Turkey Jambalaya This spicy and filling Chorizo Chicken Jambalaya cooks up fast and easy in one pot. Instead of doing a standard jambalaya, I decided to change it up and use Mexican chorizo instead of the I subbed the meat (because I couldn't find chorizo) with half andouille sausage and half turkey kielbasa. This chicken and sausage jambalaya is simple, quick, and not too bad for you if you use lean sausage. You can have Chicken and Turkey Jambalaya using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Chicken and Turkey Jambalaya

  1. It's of Main Ingredients.
  2. Prepare 1 tablespoon of olive oil.
  3. You need 2 of chicken breasts, chopped.
  4. You need 1 of onion diced.
  5. You need 1 of red pepper, thinly sliced.
  6. It's 2 of garlic cloves, crushed.
  7. You need 75 g of Hickory Smoked Turkey.
  8. You need 1 tablespoon of Cajun seasoning.
  9. It's 400 g of can plum tomato.
  10. Prepare of Rice and Chicken Stock.
  11. Prepare 250 g of long grain rice.
  12. Prepare 500 ml of water for the rice.
  13. Prepare 1 pack of Chicken Stock.
  14. Prepare 350 ml of water for the stock.

I have a feeling that jambalaya is a very, very personal thing. This chicken and sausage jambalaya is, honestly, the best version of this Cajun classic we've ever had. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. This Cajun jambalaya is the perfect easy dinner recipe, and also makes for great leftovers.

Chicken and Turkey Jambalaya step by step

  1. Gather all of the ingredients.
  2. Leave the rice in 500 ml of water to soak up for the time being..
  3. Heat 1 tablespoon of olive oil in a large frying pan with a lid and cook 2 chopped chicken breasts for 5-8 mins or until it's golden..
  4. Remove and set aside. Tip in the 1 diced / sliced onion and cook for 3-4 min or until soft.
  5. Once the onion is soften, add one thinly sliced red pepper, two crushed garlic cloves, 75g sliced turkey and one tablespoon of Cajun seasoning, and cook for 5 minutes more..
  6. Mix the chicken stock cubed with the 350ml of boiling water.
  7. Stir the chicken back in with the 400g can of tomatoes..
  8. Drain the water out of the rice and add it to the mix.
  9. Then add the chicke stock once it's fully dissolved.
  10. Add the salt and pepper and stir.
  11. Cover and simmer for 20-25 minutes until the rice is tender.
  12. Serve and Enjoy!.

For a richer jambalaya substitute turkey stock for the chicken stock called for above. If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt. Alternate Method: The jambalaya is best when served directly out of the cast iron pot. Turkey's gaminess compliments the andouille and holds its own against the cajun spices.

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