Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken and turkey jambalaya. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken and Turkey Jambalaya is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Chicken and Turkey Jambalaya is something which I have loved my whole life.
A one-skillet dish of turkey sausage (or whichever meat or fish you prefer) simmered with rice, veggies and herbs. "This is a low-fat version of the classic Cajun dish. You can use any kind of meat.sausage, chicken, shrimp, or, as I do, lowfat turkey sausage. Homemade Jamabalaya, with shredded chicken and halved turkey sausage.
To get started with this particular recipe, we must prepare a few components. You can have chicken and turkey jambalaya using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chicken and Turkey Jambalaya:
- Take Main Ingredients
- Make ready 1 tablespoon olive oil
- Get 2 chicken breasts, chopped
- Make ready 1 onion diced
- Get 1 red pepper, thinly sliced
- Prepare 2 garlic cloves, crushed
- Make ready 75 g Hickory Smoked Turkey
- Prepare 1 tablespoon Cajun seasoning
- Get 400 g can plum tomato
- Get Rice and Chicken Stock
- Get 250 g long grain rice
- Make ready 500 ml water for the rice
- Get 1 pack Chicken Stock
- Get 350 ml water for the stock
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. I used shredded chicken breast instead of turkey. Pretty easy to put together on a work night.
Instructions to make Chicken and Turkey Jambalaya:
- 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!
This recipe makes use of leftover Christmas turkey and chipolatas - but you could also use chorizo or the French garlic sausage (saucisse de Morteau) for a more authentic New Orleans-style dish. 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, consisting mainly of meat and vegetables mixed with rice. This Cajun-style turkey jambalaya is a fabulous way to use leftover bird. Jambalaya is extremely versatile, so feel free to vary the ingredients to suit your family's tastes. You can make this jambalaya with leftover pork or ham or use diced cooked chicken in the dish.
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