Turkey Jambalaya


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Cajun seasoning and chorizo make this a southern classic without the seafood.

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  • 1 C. chopped celery
  • 1 C. chopped green pepper
  • 1 C. chopped onion
  • 1 lb. chorizo, cut into small chunks
  • 1 tsp. vegetable oil
  • 2 14 1/2 oz. cans stewed tomatoes, undrained
  • 1 1/2 C. water
  • 2 C. chopped cooked turkey
  • 1 Tbs. Cajun seasoning
  • 3 C. Minute White Rice, uncooked

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Cook and stir celery, green pepper, onion and chorizo in hot oil in large skillet on medium-high heat 5 minutes or until chorizo is cooked through. Add tomatoes with their liquid, the water, turkey and seasoning; mix well. Bring to boil. Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Remove from heat. Let stand, covered, 5 minutes. Mix lightly before serving.

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