Chicken and Turkey Jambalaya. Homemade Jamabalaya, with shredded chicken and halved turkey sausage. I bought a rotisserie chicken and took the skin and bones to make my chicken stock. This is a great easy chicken jambalaya recipe.
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. You can cook Chicken and Turkey Jambalaya using 14 ingredients and 12 steps. Here is how you cook that.
Ingredients of Chicken and Turkey Jambalaya
- Prepare of Main Ingredients.
- Prepare 1 tablespoon of olive oil.
- Prepare 2 of chicken breasts, chopped.
- It's 1 of onion diced.
- Prepare 1 of red pepper, thinly sliced.
- Prepare 2 of garlic cloves, crushed.
- It's 75 g of Hickory Smoked Turkey.
- You need 1 tablespoon of Cajun seasoning.
- You need 400 g of can plum tomato.
- It's of Rice and Chicken Stock.
- It's 250 g of long grain rice.
- It's 500 ml of water for the rice.
- You need 1 pack of Chicken Stock.
- Prepare 350 ml of water for the stock.
Pretty easy to put together on a work night. Stir in chicken or turkey; cook till heated through. 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.
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!.
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. This Louisiana staple dish will make your tastebuds realize the real meaning of comfort food. 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.
