(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