Turkey and Sausage Rice, a recipe from Cajun Jambalaya

Total: 35 min Diners: 4

As with any rice, this turkey and chorizo jambalaya requires a good broth and a good stir-fry to be delicious. Of course, it is also greatly influenced by the spices – Cajun spices are the standard in southeastern American cuisine – and the sauces that this rice with stuffing, so popular in Cajun cuisine, incorporates. As with Peruvian chaufa rice, this rice will need to use a long-grain variety

I’m not sure if Cajun potatoes are really eaten there, but this jambalaya is their everyday dish, and it certainly allows for as many variations as you want to make. Probably, in fact, this is not the most authentic jambalaya, but I can attest that it is prepared in a similar way and that the result was really tasty. Good broth is key. We could also incorporate celery and green bell pepper and the spiciness could be given from jalapeño or cayenne, for example.

Normally, this rice has the «andouille» sausage, but I decided to use some cured and smoked ones I had at home, thinking they would go great with the turkey. By the way, I used fresh turkey, but this rice would be a perfect recipe for using leftover roast chicken or turkey, added in the last minutes of cooking.

In addition to the chives on top, we could finish our rice with a little lemon, chopped green chives or even some parsley, but what is clear is that tomato is absolutely essential to get a self-respecting jambalaya. We could also make it with shrimp or with pieces of fish and even some okra.

How to make a turkey and sausage rice

. Sausage and turkey rice

Ingredients

. Smoked red sausage (almost a chorizo), 1 pc Turkey tenderloin, 1 pc Olive oil, 4 tablespoons Salt, c/s Garlic cloves, 2 pc Red bell pepper, 1/2 White onion, 1 pc Cherry tomatoes, 10 pc Oregano, 1 tsp Perrins sauce, 2 tsp Tabasco, to taste Tomato sauce, 200 g Long rice, 1 and 1/2 cups Chicken broth, 3 1/4 cups Ground black pepper, tsp Chives, chopped, 2 tbsp

Step 1

Cut the sausage into slices neither too thin nor thick. Sauté with the oil in the pan where we will then make all the rice, we have to think about it so that it will then fit everything. Meanwhile cut the turkey tenderloin into cubes. Remove the sausage when it starts to brown and put the diced turkey tenderloin in its place. Sauté over high heat, so that it browns well on the outside.

Step 2

While the turkey is browning we can chop the garlic or chop the onion as well, in small pieces. Remove the turkey when it is browned.

Step 3

Lower the heat to medium-flame and add the garlic and onion and let it fry well with a little salt, to sweat. Chop also the red bell pepper removing the white nerves and the seeds. Add the bell pepper and stir well and let it fry until it is tender.

Step 4

When everything is tender, add the cherry tomatoes and stir well for two minutes. Then add the oregano, tabasco, Perrins sauce, more salt and also the ground black pepper. Stir.

Step 5

Add the crushed tomato – I used one with onion and garlic like Italian passata but you can use any tomato – and stir well over low heat and let it cook for five minutes until the sauce is smooth.

Step 6

It’s time to add the rice, stir well and moisten with the broth. It will be necessary to cook, then, over high heat for 10 minutes. After the first five minutes of cooking, add back to the recipe the turkey and sausage sautéed at the beginning, stir to integrate them.

Step 7

Lower the heat to the minimum and let cook for 6 more minutes. Then, cover and let stand three minutes. Meanwhile, finely chop the chives.

Step 8

Serve the turkey and sausage jambalaya with some chives on top and accompany with some hot sauce in case anyone would like to jazz up the rice.

Serve the turkey and sausage jambalaya with some chives on top and accompany with some hot sauce in case anyone would like to spice up the rice.