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What kind of recipe is it?
Smoky Turkey Jambalaya is a vibrant and hearty one-pot dish that brings together bold flavors and satisfying textures.
This Cajun-inspired recipe features tender turkey, zesty spices, and a medley of vegetables simmered with rice, creating a delightful blend of smoky and savory notes.
Ideal for family gatherings or weeknight dinners, it caters to those seeking a wholesome meal packed with protein and nutrients.
Its simplicity and versatility make it perfect for busy home cooks who love to impress with minimal effort.
Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked turkey (chopped) | 1 pound (about 4 cups) |
| Long-grain rice | 1.5 cups |
| Chicken broth | 4 cups |
| Onion | 1 medium (chopped) |
| Green bell pepper | 1 (chopped) |
| Red bell pepper | 1 (chopped) |
| Celery | 2 stalks (chopped) |
| Garlic | 3 cloves (minced) |
| Cajun seasoning | 2 tablespoons |
| Diced tomatoes (canned) | 1 (14.5 oz) can |
| Bay leaves | 2 leaves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Green onions (for garnish) | 2 stalks (sliced) |
| Fresh parsley (for garnish) | ¼ cup (chopped, optional) |
This detailed table lists all the ingredients needed to prepare Smoky Turkey Jambalaya, along with their respective quantities.
Cooking Steps
1. Prepare the ingredients by chopping 1 medium onion, 1 green bell pepper, 1 red bell pepper, and 2 stalks of celery. Mince 3 cloves of garlic and set aside. Measure 1 pound (about 4 cups) of smoked turkey, 1.5 cups of long-grain rice, and 1 can (14.5 oz) of diced tomatoes.
Measure out 4 cups of chicken broth, 2 tablespoons of olive oil, and 2 tablespoons of Cajun seasoning. Gather bay leaves, salt, black pepper, green onions, and optional parsley for garnish.
2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot (at least 4.5 liters or 5 quarts) over medium heat (175–180 °C / 350–360 °F). Allow the oil to heat until it shimmers, indicating it’s ready for cooking.
3. Add the chopped onion, green bell pepper, red bell pepper, and celery to the pot. Sauté for 5–7 minutes or until the vegetables are softened and fragrant, stirring occasionally. The mixture should turn slightly translucent.
4. Stir in the minced garlic and sauté for an additional 1–2 minutes until aromatic. Be careful not to let the garlic burn as it can turn bitter.
5. Incorporate the chopped smoked turkey and stir to combine, cooking for another 2–3 minutes. This will allow the turkey to warm through and absorb the flavors.
6. Pour in the 1.5 cups of long-grain rice and stir well for about 1 minute, ensuring the rice is coated with the mixture and begins to toast slightly.
7. Add the 4 cups of chicken broth, 1 can of diced tomatoes (with juices), 2 tablespoons of Cajun seasoning, 2 bay leaves, and season with salt and black pepper to taste.
Bring the mixture to a boil over high heat (around 200 °C / 400 °F).
8. Reduce the heat to low (about 85–90 °C / 185–195 °F) once boiling, cover the pot with a tight-fitting lid, and simmer for 25–30 minutes. The rice should be tender and the liquid should be absorbed.
Avoid lifting the lid during cooking for best results.
9. After the cooking time, remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and helps to develop the flavors.
10. Remove the bay leaves and fluff the jambalaya gently with a fork. Adjust seasoning if necessary.
11. Serve the jambalaya hot, garnished with sliced green onions and chopped fresh parsley if desired. The dish should be aromatic, colorful, and inviting with a perfectly cooked texture.
Variations
- Vegetarian Jambalaya: Substitute 1 pound (about 450 g) of smoked turkey with 1 can (about 400 g) of chickpeas or 1 cup (about 150 g) of diced tofu and use vegetable broth instead of chicken broth for a plant-based option.
- Seafood Jambalaya: Replace smoked turkey with 500 g (about 1 lb) of shrimp or a mix of seafood (like mussels and clams) for a delicious seafood twist.
Adjust cooking time as seafood cooks faster than poultry.
- Spicy Andouille Jambalaya: Swap 1 pound (about 450 g) of smoked turkey for 400 g (about 14 oz) of sliced Andouille sausage for a spicy kick, and increase Cajun seasoning based on heat preference.
- Quinoa Jambalaya: Use 1.5 cups (about 300 g) of quinoa instead of rice and reduce chicken broth to 3 cups (about 750 ml) to make this dish gluten-free and protein-rich while still maintaining flavor.
Tips on plating and presentation
To elevate your smoky turkey jambalaya‘s visual appeal, I recommend starting with a clean, colorful plate that contrasts well with the rich hues of the dish.
Arrange the jambalaya in the center, letting it spill slightly for a casual look. Garnish with freshly chopped parsley or scallions for a pop of color.
Finally, serve with a wedge of lemon for an inviting finish.
What other dishes can I pair it with?
Looking to create a delicious meal that complements your smoky turkey jambalaya perfectly?
I love pairing it with a fresh, zesty salad, like a citrus avocado mix, to balance the rich flavors.
You can also serve crusty garlic bread on the side—it’s great for soaking up those savory juices.
For a comforting touch, consider a creamy coleslaw to add extra crunch.
What drinks can I pair it with?
Enjoying a hearty smoky turkey jambalaya isn’t just about the food—it’s also about the drinks that enhance the experience.
I love pairing it with a crisp Sauvignon Blanc or a light, fruity beer that complements the spices.
For non-alcoholic options, a invigorating iced tea or lemonade balances the dish perfectly.
These choices elevate the meal and make it even more memorable.
Frequently Asked Questions
Can I Use Leftover Turkey for This Recipe?
I often use leftover turkey for recipes like this. It’s a great way to add new life to leftovers and infuse delicious flavors. Just chop it up and mix it in while cooking!
How Can I Make This Dish Vegetarian-Friendly?
You can make this dish vegetarian-friendly by substituting turkey and sausage with cooked beans or tempeh. Add extra vegetables like bell peppers and zucchini, and use vegetable broth for flavor that’s just as satisfying!
What Is the Origin of Jambalaya?
Jambalaya originates from Louisiana, blending influences from Spanish, African, and Creole cuisines. I’ve always found its rich history fascinating, reflecting the diverse cultures that shaped the dish and its vibrant flavors over time.
Can I Freeze Leftovers, and for How Long?
Yes, I can freeze leftovers. They’ll stay good for about four to six months in the freezer. Just make sure to store them in an airtight container to maintain their flavor and texture!
What Spices Enhance the Smoky Flavor in Jambalaya?
I love adding smoked paprika, cayenne pepper, and thyme to enhance the smoky flavor in jambalaya. They really bring depth and warmth, making every bite a delicious explosion of flavor that I can’t resist!