• Christine Tizzard

(Ontario) Turkey Jambalaya at the Royal Winter Fair

I had such a blast teaching a cooking class at The Royal Culinary Academy.

I teamed up with Burnbrae Farms, Ontario Turkey and The Royal Culinary Academy to teach people how to cook Turkey Jambalaya. It was a blast!

The Royal Winter Fair is such an amazing experience and I'm grateful to have participated in it this year.

I was running out of ways to use up an abundance of leftover turkey one Christmas and I wanted something that didn’t remind me, or my family, of turkey dinner again. This Louisiana-style rice stew, similar in preparation to another one-pot wonder, paella, takes leftover turkey on a Cajun vacation with smoky, sweet, and spicy in its forecast. Oh, I forgot to mention that you can also do this recipe with leftover cooked rice.

For the Downloadable PDF Click HERE!

Total Time: 40 minutes

Cook Time: 30 minutes

Makes: 6 servings


2 Tbsp oil of choice

1 onion, chopped

1 celery stalk, chopped

1 green pepper, chopped

1 clove garlic, chopped

Optional: 1 jalapeno, finely chopped

2 bay leaves

Hot sauce to taste or pinch cayenne

2 Tbsp fresh (2 tsp dried) oregano

1 Tbsp fresh (1 tsp dried) thyme

2 tsp Cajun or Creole seasoning

1 1/4 cup (about 6 oz.) chopped smoked sausage of your choice, such as smoked meat sausage, andouille, chorizo or even spicy pepperettes

1 (14 oz.) can tomato sauce of choice

1 cup (250 mL) turkey or chicken stock

1 cup uncooked long-grain rice or 2 to 3 cups cooked long-grain rice

A pinch of salt

1 lb. (450 g) cooked turkey, cubed

Add-In Options: 1 lb. (450 g) peeled cooked or frozen raw shrimp, thawed

Add On Options: chopped green onions or chives to taste

Substitutions: Cooked long-grain rice = cooked barley, quinoa, farro

tomato sauce = chopped canned tomatoes in juice



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