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To make Cajun Turkey Sausage Jambalaya, you need these ingredients: - 1 pound turkey sausage, sliced - 1 cup long-grain rice - 1 medium onion, diced - 1 bell pepper (red or green), diced - 2 stalks celery, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, drained - 4 cups chicken broth - 1 tablespoon Cajun seasoning - 1 teaspoon dried thyme - 1 teaspoon paprika - 1 bay leaf - 2 green onions, sliced (for garnish) - Salt and pepper to taste - 2 tablespoons olive oil You can add some fun twists to your jambalaya. Here are a few optional ingredients: - 1 cup cooked shrimp or chicken - 1 cup corn, fresh or frozen - 1 tablespoon hot sauce for a kick - 1 teaspoon Worcestershire sauce for depth If you don't have certain ingredients, don't worry! Here are some easy swaps: - Use chicken or pork sausage instead of turkey sausage. - Swap long-grain rice for brown rice; just increase cooking time. - Canned tomatoes can be replaced with fresh tomatoes. Use about 2 cups. - For a vegetarian version, replace sausages with veggie sausage and chicken broth with vegetable broth. These tips can help you make the perfect Cajun Turkey Sausage Jambalaya, no matter what you have on hand! {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 pound turkey sausage, sliced - 1 cup long-grain rice - 1 medium onion, diced - 1 bell pepper (red or green), diced - 2 stalks celery, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, drained - 4 cups chicken broth - 1 tablespoon Cajun seasoning - 1 teaspoon dried thyme - 1 teaspoon paprika - 1 bay leaf - 2 green onions, sliced (for garnish) - Salt and pepper to taste - 2 tablespoons olive oil Heat the olive oil in a large pot over medium heat. Add the sliced turkey sausage and brown it for 5-7 minutes. Remove the sausage and set it aside. In the same pot, add the diced onion, bell pepper, and celery. Cook these for about 5 minutes until they soften. Add the minced garlic and cook for 1-2 more minutes. Next, stir in the drained diced tomatoes and chicken broth. Add the Cajun seasoning, dried thyme, paprika, and bay leaf. Mix well. Once it simmers, add the rice and return the turkey sausage to the pot. Season with salt and pepper. Cover the pot and lower the heat. Let it cook for 20-25 minutes. The rice should be tender and absorb most of the liquid. Remove the bay leaf, fluff the jambalaya with a fork, and adjust the seasoning if needed. Use a heavy-bottomed pot, like a Dutch oven. This helps distribute heat evenly. Browning the sausage adds depth and flavor. Don't rush the steps; let the vegetables soften for the best taste. When adding the rice, make sure it is mixed well with the broth. Covering the pot keeps the steam in, cooking the rice perfectly. Fluffing the jambalaya at the end helps mix in the flavors. - Sauté turkey sausage: 5-7 minutes - Cook vegetables: 5 minutes - Cook garlic: 1-2 minutes - Simmer and cook rice: 20-25 minutes Each timing is crucial for a well-cooked jambalaya. Stick to these times for great results! When making Cajun turkey sausage jambalaya, keep a few things in mind. First, don't skip browning the turkey sausage. This step adds great flavor. If you rush the cooking time for the veggies, they won’t soften enough. Take your time with the garlic too; burnt garlic can ruin your dish. Lastly, always taste as you go! This helps you adjust the seasoning. To make your jambalaya pop, consider these tips. Use homemade chicken broth if you can. It’s fresher and richer in flavor. Adding a splash of hot sauce or a few dashes of Worcestershire sauce gives it a nice kick. Fresh herbs like parsley or basil can brighten up the dish at the end. You can also try adding a squeeze of lemon for a fresh finish. The right tools make cooking easier. A heavy-bottomed pot or a Dutch oven works best for even cooking. A good cutting board and a sharp knife help you chop your veggies quickly. Use a wooden spoon to stir; it’s gentle on the pot and won’t scratch. Finally, have a measuring cup handy for the rice and broth to ensure the right ratios. Pro Tips Use Quality Sausage: Choose a high-quality turkey sausage for the best flavor. Look for one with a good spice blend to enhance the overall taste of your jambalaya. Let it Rest: After cooking, let the jambalaya sit covered for a few minutes before serving. This allows the flavors to meld and the rice to firm up. Adjust Spice Level: If you like it spicy, consider adding a pinch of cayenne pepper or some diced jalapeños to the mix. Adjust according to your heat preference. Fresh Herbs for Garnish: For a burst of freshness, add some chopped parsley or cilantro along with the green onions when serving. It brightens the dish beautifully! {{image_2}} If you want to mix things up, try different proteins in your jambalaya. You can use chicken or shrimp for a classic twist. If you love seafood, add fish or crab. For a smoky flavor, try andouille sausage. These options will give your dish new layers of taste while keeping it delicious. Making a vegetarian or vegan jambalaya is easy! Swap turkey sausage for plant-based sausage. You can also use beans like black beans or kidney beans for protein. Use vegetable broth instead of chicken broth. Load up on colorful veggies like zucchini, mushrooms, and corn. This way, you keep the flavors rich and exciting without meat. You can adjust the flavor to suit your taste. If you like it spicy, add cayenne pepper or hot sauce. For a sweeter taste, toss in some diced bell peppers or carrots. To deepen the flavor, try adding a splash of Worcestershire sauce. Experiment with herbs like oregano or parsley for fresh notes. Each change can make the dish your own! To keep your Cajun turkey sausage jambalaya fresh, store it in an airtight container. Let the dish cool to room temperature before sealing it. This helps prevent condensation, which can make the rice soggy. You can store it in the fridge for up to four days. Always check for any off odors or changes before consuming. Freezing jambalaya is a great way to save leftovers. Place cooled jambalaya in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label each bag with the date. You can freeze it for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. Reheating jambalaya is simple. You can use the microwave or stovetop. For the microwave, place a portion in a bowl and cover it. Heat in short bursts, stirring in between, until hot. If using the stovetop, add a splash of chicken broth to a pan with jambalaya. Heat on medium, stirring until warmed through. Always check the internal temperature to ensure it’s hot enough. Jambalaya is a popular dish from Louisiana. It has rice, meat, and vegetables. You cook everything together in one pot. The flavors blend well, making it tasty. Traditionally, it uses shrimp, chicken, or sausage. In this recipe, I use turkey sausage for a lighter twist. The spices give it a warm, zesty kick. You can adjust the spice level to fit your taste. Yes, you can use brown rice. However, it takes longer to cook. Brown rice usually needs about 45 minutes to become tender. You may need to add more broth too. Keep an eye on the water level as it cooks. It’s a healthy swap but requires a bit more time. To make it spicier, add more Cajun seasoning. You can also include chopped jalapeños or hot sauce. If you love heat, try adding crushed red pepper flakes. Adjust these ingredients to your liking. Just remember, a little can go a long way! Enjoy experimenting with flavors to make your perfect jambalaya. I've covered the key ingredients for a great jambalaya, including optional and substitute ingredients. You now have step-by-step cooking instructions to create the perfect dish, along with tips to avoid common mistakes and enhance flavor. We've discussed variations for different diets and how to store or reheat your meal. Remember, cooking is about creativity and fun. Don’t hesitate to make it your own! Enjoy your jambalaya experience and share it with others.

Cajun Turkey Sausage Jambalaya

A flavorful and hearty jambalaya featuring turkey sausage, rice, and a blend of Cajun spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Cajun
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound turkey sausage, sliced
  • 1 cup long-grain rice
  • 1 medium onion, diced
  • 1 bell pepper red or green, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes, drained (14.5 oz)
  • 4 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 bay leaf
  • 2 green onions sliced (for garnish)
  • to taste salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
  • Add the sliced turkey sausage to the pot and sauté for about 5-7 minutes until browned. Remove the sausage and set aside.
  • In the same pot, add the diced onion, bell pepper, and celery. Cook for about 5 minutes until the vegetables are softened.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the drained diced tomatoes, chicken broth, Cajun seasoning, dried thyme, paprika, and bay leaf. Stir to combine.
  • Once the mixture begins to simmer, add the rice to the pot, then return the turkey sausage to the mixture. Season with salt and pepper to taste.
  • Cover the pot, reduce the heat to low, and let it cook for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
  • Once cooked, remove the bay leaf and fluff the jambalaya with a fork. Adjust seasoning if necessary.
  • Serve hot, garnished with sliced green onions.

Notes

Feel free to adjust the spice level by adding more Cajun seasoning.
Keyword Cajun, jambalaya, one-pot meal, rice, turkey sausage