Turkey Sausage Jambalaya Recipes

Steps:

• In a large saucepan, saute the sausage, onion and green pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, salt, cayenne and hot pepper sauce. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add tomatoes and shrimp; cook and stir until shrimp turn pink.

Steps:

• Cook sausage in oil until browned; set aside.
• Cook turkey, bell pepper, onions and garlic until the turkey is lightly browned; drain.
• Add tomatoes, salt, pepper, parsley, Creole seasoning and sausage.
• Cover and simmer 20 minutes.
• Add rice and water; cover and cook 20-25 minutes or until rice is tender.

Steps:

• In a very large roasting pan measuring approximately 21 by 17 by 7 inches with handles on both sides, heat the oil over medium-high heat.
• Add the onions, bell peppers, celery, garlic, Essence, salt, pepper, cayenne and bay leaves, and cook, stirring, until the vegetables are very soft and starting to turn golden, about 15 minutes.
• Add the sausages and cook, stirring, until they start to brown on the outside, about 7 minutes.
• Add the turkey legs and meat and stir well.
• Add the tomatoes and their juices and cook, stirring, for 5 minutes.
• Add the rice and stir well to incorporate and coat evenly.
• Add the water, stir well to combine, and bring to a boil.
• Reduce the heat, cover tightly, and cook without stirring until the liquid is absorbed and the rice is tender, 35 to 40 minutes, adding more water as needed if the liquid is all absorbed before the rice is tender.
• Remove from the heat and let sit for 15 minutes before serving.
• Remove the bay leaves. Stir in the green onions and parsley, and serve hot.
• Essence:.
• Combine all ingredients thoroughly and store in an airtight jar or container.

Steps:

• Cut turkey meat off bone with a paring knife, then cut (or pull off) and discard tendons and skin from meat. Cut turkey into 1-inch pieces.
• Heat oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then cook onion, bell pepper, and celery, stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook, stirring, 30 seconds. Add meat, tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in rice and bring to a full rolling boil. Cover pot, then cook over low heat until rice is tender and liquid is absorbed, about 20 minutes. Let stand off heat, covered, 5 minutes. Stir in scallion greens.

Steps:

• In a large skillet, heat sausage, garlic, and peppers until tender.
• Add remaining ingredients (except for green onions) and heat to boiling.
• Reduce heat to low, cover pan and simmer for 10 minutes or until rice is tender.
• Remove from heat and stir in green onions before serving.

Steps:

• In a non-stick frying pan brown turkey sausage (all sides) under low flame. When turkey sausage is browned, remove from pan and cut to 1/4 inch then add back in with can of Del Monte Diced tomatos, simmer on a super low flame until rice is ready. In another pot, heat olive oil add garlic and onion until golden (do not brown) then add chopped up red pepper and saute about a minute or two. Add 3 1/2 cups of water, bring to a boil and add Goya Yellow Spanish Rice and follow rice instructions minus 5 minutes. Add rice mixture to turkey sausage mixture, mix well and cook for 5 minutes under low flame then serve.

Steps:

• In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.