Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chicken and turkey jambalaya. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Chicken and andouille sausage is simmered with rice and Cajun seasonings in this spicy jambalaya recipe.
Chicken and Turkey Jambalaya is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chicken and Turkey Jambalaya is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken and turkey jambalaya using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Turkey Jambalaya:
- Prepare Main Ingredients
- Get 1 tablespoon olive oil
- Prepare 2 chicken breasts, chopped
- Make ready 1 onion diced
- Take 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
- Take 250 g long grain rice
- Get 500 ml water for the rice
- Take 1 pack Chicken Stock
- Prepare 350 ml water for the stock
Find more one-pot recipes at BBC Good Food. For a richer jambalaya substitute turkey stock for the chicken stock called for above. If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
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!
Alternate Method: The jambalaya is best when served directly out of the cast iron pot. 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. In my opinion, there are two types of jambalaya—Cajun and Creole. This easy jambalaya recipe is made with andouille sausage, chicken, uncooked rice, bell pepper, onion, celery and spices, all cooked together in just one pan, for a simple and flavorful meal that my entire family enjoys.
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