Chicken and Turkey Jambalaya. DIY Jambalaya with Chicken and Turkey Sausage. 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 is a great easy chicken jambalaya recipe. I used shredded chicken breast instead of turkey. Pretty easy to put together on a work night. You can cook Chicken and Turkey Jambalaya using 14 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Chicken and Turkey Jambalaya
- It's of Main Ingredients.
- It's 1 tablespoon of olive oil.
- It's 2 of chicken breasts, chopped.
- Prepare 1 of onion diced.
- Prepare 1 of red pepper, thinly sliced.
- You need 2 of garlic cloves, crushed.
- You need 75 g of Hickory Smoked Turkey.
- Prepare 1 tablespoon of Cajun seasoning.
- It's 400 g of can plum tomato.
- Prepare of Rice and Chicken Stock.
- Prepare 250 g of long grain rice.
- You need 500 ml of water for the rice.
- Prepare 1 pack of Chicken Stock.
- Prepare 350 ml of water for the stock.
Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a popular dish of West African, French (especially Provençal cuisine), Spanish and Native American influence. This chicken and sausage jambalaya is simple, quick, and not too bad for you if you use lean sausage. I have a feeling that jambalaya is a very, very personal thing. One of the most classic dishes of Louisiana, jambalaya is a wonderful medley of rice, sausage, chicken, sometimes pork or seafood, and vegetables.
Chicken and Turkey Jambalaya instructions
- Gather all of the ingredients.
- Leave the rice in 500 ml of water to soak up for the time being..
- 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..
- Remove and set aside. Tip in the 1 diced / sliced onion and cook for 3-4 min or until soft.
- 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..
- Mix the chicken stock cubed with the 350ml of boiling water.
- Stir the chicken back in with the 400g can of tomatoes..
- Drain the water out of the rice and add it to the mix.
- Then add the chicke stock once it's fully dissolved.
- Add the salt and pepper and stir.
- Cover and simmer for 20-25 minutes until the rice is tender.
- Serve and Enjoy!.
The folks at Zatarain's, who know a thing or two about all things Creole and Cajun food, explain the history of jambalaya: Saffron was virtually. This chicken and sausage jambalaya is, honestly, the best version of this Cajun classic we've ever had. It's made with a whole roasted chicken, smoked sausage, peppers, celery, onions, rice, and spice mix and feeds a crowd. If you make this Rotisserie Chicken and Chorizo Jambalaya, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. Just made it and loved it.