Easiest Way to Prepare Delicious Chicken and Turkey Jambalaya

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 low-fat version of the classic Cajun dish.

Chicken and Turkey Jambalaya You can substitute pure turkey sausage if you prefer. 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 This recipe calls for budget-friendly chicken thighs as well as smoked sausage, two ingredients necessary to impart deep flavor to the dish. You can have Chicken and Turkey Jambalaya using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken and Turkey Jambalaya

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

I think turkey tastes even better than chicken in Jambalaya. It has an ever so slightly bolder, gamier flavor that really stands up well to the spices in jambalaya. 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

  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!.

In my opinion, there are two types of jambalaya—Cajun and Creole. 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. It's easy and quick to make, ideal.

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