Easiest Way to Cook Perfect Chicken and Turkey Jambalaya

Chicken and Turkey Jambalaya. Jambalaya is a hallmark of the Creole cuisine. It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook.

It has an ever so slightly bolder, gamier flavor that really stands up well to the spices in jambalaya. Be sure to keep this recipe in mind if you have leftover turkey. And if you don't have leftover turkey, just use chicken instead. You can cook Chicken and Turkey Jambalaya using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chicken and Turkey Jambalaya

1. You need of Main Ingredients.
2. You need 1 tablespoon of olive oil.
3. It's 2 of chicken breasts, chopped.
4. You need 1 of onion diced.
5. Prepare 1 of red pepper, thinly sliced.
6. Prepare 2 of garlic cloves, crushed.
7. You need 75 g of Hickory Smoked Turkey.
8. Prepare 1 tablespoon of Cajun seasoning.
9. It's 400 g of can plum tomato.
10. Prepare of Rice and Chicken Stock.
11. Prepare 250 g of long grain rice.
12. Prepare 500 ml of water for the rice.
13. You need 1 pack of Chicken Stock.
14. You need 350 ml of water for the stock.

Chicken and Sausage Jambalaya has always been on a regular rotation at my house, It is pure Louisiana comfort food. Here is the thing about traditional dishes from Louisiana, they are as diverse as the person cooking it. I can ask five of my neighbors to cook Chicken and Sausage Jambalaya and they will all be a bit different. The only thing that will have in common is rice, meat and possibly.

Chicken and Turkey Jambalaya instructions

1. Gather all of the ingredients.
2. Leave the rice in 500 ml of water to soak up for the time being..
3. 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..
4. Remove and set aside. Tip in the 1 diced / sliced onion and cook for 3-4 min or until soft.
5. 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..
6. Mix the chicken stock cubed with the 350ml of boiling water.
7. Stir the chicken back in with the 400g can of tomatoes..
8. Drain the water out of the rice and add it to the mix.
9. Then add the chicke stock once it's fully dissolved.
10. Add the salt and pepper and stir.
11. Cover and simmer for 20-25 minutes until the rice is tender.
12. Serve and Enjoy!.

Removed chicken after browning, browned jalepeno sausage and drained fat off then added veggies and sauteed. Didn't need hot sauce (probably b/c of jalapeno sausage); was delicious;-). Grill or fry sausage until almost cooked through. When cooled, cut into bite-size pieces. Melt butter or margarine in a large skillet over medium low heat.