Turkey and Sausage Jambalaya

by Carrie Raab on February 4, 2013

Turkey and Sausage Jambalaya

You might be wondering why turkey? Well, I had some in the freezer frozen and I opted for turkey instead of chicken and it was a huge hit! Try it! So, the next time you have left over turkey- turn it into turkey and sausage jambalaya.

YL Oil Lady's turkey jumbalaya

Here is the recipe:

Leftover Turkey and Sausage Jambalaya

1 2/3 cup organic uncooked rice

2 TBS. coconut or olive oil

1 organic onion, chopped

1/2 each organic red, yello, and green pepper

4 organic celery ribs, chopped

1 lb. organic sausage, sliced

4 cups left over turkey chopped into chunks

1 (16 oz.) container organic chicken broth

1 (8 oz.) can organic tomato sauce

1 tsp. creole seasoning, optionalLO turkey jumbalaya

Cook rice.   Slice your sausage and saute it in a pan.  In a skillet, lightly sauté your peppers, celery and onion.  Stir in your chopped turkey, sausage, chicken broth and tomato sauce.  Bring mixture to a boil.  Reduce heat and simmer. Continue to cook on low/simmer for 20 minutes or until ready to serve. In a bowl, place your rice  on the bottom and jambalaya  scooped on top.

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