Chicken and Smoked Turkey Sausage Jambalaya
This healthy twist on a Creole classic will blow your taste buds away!
Chicken and Smoked Turkey Sausage Jambalaya (Not Spicy!)
Jambalaya reminds me of the Creole version of arroz con pollo. It's bursting with flavor, spice and the delicious fatty content from andouille sausage. I can't recreate the amazing flavor from that sausage but I can provide you with something really tasty, healthy and will make you feel like your floating down the bayou! This recipe requires a deep and large pan. A dutch oven would work wonderfully! Feel free to add spice to this recipe if you like spicy food. Tip: Make your shredded chicken a day before to save yourself cooking time.
Ingredients
- 1 lb chicken breast, shredded Tip: use a rotisserie chicken if you're short on time or make this the day before
- 10 oz Smoked Turkey Sausage
- 1 Onion
- 1 Green bell pepper
- 3 Celery stalks
- 16 oz Crushed Tomatoes
- 3 Garlic cloves, minced
- 1 tbs Cajun seasoning
- 1/2 tsp Salt
- 2 tsp Worcestershire Sauce
- 1 tsp File powder If you can't find this, you can substitute cornstarch. Be sure to mix the cornstarch in water prior to adding to pot
- 1 cup Uncooked white rice
- 3 cups Chicken Broth
Instructions
- Add your large pot to the stove and set on medium heat. Spray very generously with olive oil spray. Season your shredded chicken with half of the cajun seasoning. Add to the pan and let it sauté for 5 minutes. Remove and set aside.
- Slice your turkey sausage into rounds and season with the other half of the cajun seasoning. Add to the pan and let it sauté 5 minutes per side. I like these to get a little blackened. Remove and set aside.
- Spray the pot again with olive oil spray. Add your onion, bell pepper, celery and garlic. Cook until softened, 10-15 minutes.
- Stir in crushed tomato, worcestershire sauce and file powder. If you want it to be spicy, you can add in red pepper flakes or your spice of choice at this point. Add in your chicken and turkey sausage. Cook for about 15 minutes and make sure to mix well.
- Stir in the rice and chicken broth. It's important to not cook your rice separately for this recipe.
- Reduce the heat and cover the pan. Let it simmer for about 25-30 minutes until most of the liquid has absorbed.