Smoked Turkey Legs and Sausage Jambalaya

Total Time:
3 hr 50 min
Prep:
15 min
Inactive:
15 min
Cook:
3 hr 20 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 pounds smoked sausage, such as andouille or kielbasa, cut into 1/2-inch slices
  • 3 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped green bell peppers
  • 1 bunch scallions, finely chopped, green and white parts separate
  • 8 cloves garlic, minced
  • 2 jalapeno peppers, seeded and finely chopped
  • 3 pounds smoked turkey legs
  • 1/4 cup tomato paste
  • 1 teaspoon dried thyme, crumbled
  • 1 bay leaf
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon hot sauce (recommended: Emeril's Red Hot Sauce)
  • 1 1/2 teaspoons Essence, recipe follows
  • 5 cups chicken stock
  • 1 1/2 cups peeled, seeded, and chopped fresh tomatoes
  • 3 cups long-grain rice
  • 1/2 cup chopped fresh parsley leaves
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a large, heavy Dutch oven, heat the oil over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Using a spoon, remove any excess oil that the sausage has rendered and discard. Add the onions, celery, bell pepper, scallion white parts, garlic, and jalapeno peppers and continue to cook, stirring occasionally, until vegetables are tender, 4 to 6 minutes. Add the turkey legs, tomato paste, thyme, bay leaf, salt, pepper, crushed red pepper, hot sauce, Essence, chicken stock, and tomatoes and bring to a simmer. Cover, reduce the heat to low, and cook until the turkey is falling from the bones and the broth is very flavorful, 2 1/2 to 3 hours.

Remove the pot from the heat and remove the turkey legs. Carefully remove the meat from the bones and tear into bite size pieces. Return the meat to the Dutch oven and discard the turkey leg bones. Return the pot to the stovetop and heat over high heat until the liquid returns to a boil. Stir in the rice and green onion tops and return to a boil. Cover, reduce the heat to a simmer and cook, undisturbed, until the rice has absorbed the liquid and is tender, about 20 minutes. Remove from the heat and let sit for 5 minutes. Remove the bay leaf and gently stir in the parsley. Let stand for 10 to 15 minutes, covered, before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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    I loved this recipe. Very tasty and a lot of leftovers. I will make it again
    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
    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!
    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...
    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!
    Even after brownibg the sausage and spooning out the fat the dish still turned into a grease pit!
    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.
    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!
    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!
    made this right after it aired and It was great!
    My husband absolutely loved this jambalaya, and he says it is a keeper. I did not put the jalapeno peppers in because I forgot to buy them at the store. This recipe still tasted excellent. Next time I will put the two jalapeno peppers in and I'm sure it will taste even better. Thanks Emeril for the great food.
     

     
    JoAnn
    Wow....my husband wanted to bring jambalaya for a pot luck. I saw this recipe on Emeril Live and just could not help myself. It is time consuming but absolutely worth it, time well spent. I even added shrimp when I put in the rice. For a minute I was afraid it was gonna be too spicy but it turned out perfect. My lips were tingling but not on fire, just right. I can't wait to make it again!!
    Time consuming, but worth every minute. Even better the next day!
    I also added fresh shrimp, when I added the rice. The recipe said it served 8, and I had 10 for dinner, so I fixed for 12 people. The original recipe would have been plenty. Everybody LOVED it, and I will fix it again.
    The Jambalaya was great! I used leftover turkey from Thanksgiving (not smoked) and I only used 2 cups of the rice. It came out wonderful. I would definitly make this dish again.
    My son has his face BURIED in the bowl... and all I have heard since dinner started was "Do we have any more?" I agree with an earlier post...it does take awhile to make...but it is SO worth the effort! Also I used 4lbs of smoked turkey wings..couldn't find smoked drumsticks. They worked well!
    My family and thoroughly enjoyed this recipe. It was superb!! It was very time consuming so I am not sure if I would make it again though.
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    Turkey and Sausage Jambalaya for a Crowd

    Recipe courtesy of Emeril Lagasse