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Smoked Turkey Legs and Sausage Jambalaya Recipe

Smoked Turkey Legs and Sausage Jambalaya

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on February 26, 2011

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    I loved this recipe. Very tasty and a lot of leftovers. I will make it again

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  • on February 12, 2010

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    Oh my goodness, you have got to make this. I have made it twice and the everyone absolutely loves it. I used andouille sausage and did'nt add any oil while browning it. The second time I made it I was thinking I would make a side dish of greens and then thought...NO I don't know how to make a good pot of greens....so I just added them (kale to the stuff cooking before adding the rice. I love, love, love this combo of turkey leg and andouille. PLEASE TRY IT

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  • on December 06, 2009

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    I added shrimp to this recipe, and overall, it turned out great! The only thing was the prep and cook time was pretty long, so it's definitely a dish to make on the weekend, but lots of leftovers for the week!

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  • on September 01, 2009

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    The flavor was definitely there alright! Even after cutting back on the salt and using low-sodium chicken broth, the jambalaya still came out very salty-smokey flavored---and not in a rich, saturated way either. Each bite was like a slap in the face and a burn on the tongue from such potent flavors. The turkey was very tender and fell off the bone though. Maybe if you replace half of the smoked turkey with unsmoked meat...

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  • on April 15, 2009

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    i used andouille sausage (already cooked, smoked turkey legs and shrimp and the results were fantastic!
    I read some other rewiews and i agree, i like it soupier so while the rice was cooking i used the risotto trick of adding a ladelfull of chicken stock every couple of minutes and the results were perfect! i also used a mix of half rice half orzo and it added a nice texture to the dish.
    will definantly cook again when i have the time.
    yum!

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  • on January 15, 2009

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    Even after brownibg the sausage and spooning out the fat the dish still turned into a grease pit!

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  • on January 11, 2009

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    This was a very flavorful dish even though I missed using the celery and the bell peppers..it was still very tasty. I will definately make sure I have all the ingredients next time!!
    I suggest everyone try this recipe.

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  • on January 11, 2009

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    The prep on this dish does take time as does the cooking, but it is completely worth it. I used turkey cutlets cut into bite size pieces and cooked them through with the andoille sausage at the start of the recipe, so that cut down a bit on the cooking time. This came out perfect! I might add a little less rice next time, because I like my jambalaya a little more saucy, but it got raves from my family. While it was cookiing, the sauce seemed that it was going to be too spicy, but once the rice was added, all you had was great flavor! So don't be afraid of the jalapenos or spiciness of the sauce. Thanks Emeril!

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  • on January 10, 2009

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    I doubled this recipe and I am so glad I did. It was fabulous fresh and just as good thawed and reheated. This recipe has me looking forward to making more of Emeril's recipes!

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  • on November 04, 2008

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    made this right after it aired and It was great!

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