Turkey and Sausage Jambalaya for a Crowd

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Emeril's Thanksgiving with Our Troops

Rated: 5 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
10 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1/4 cup vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/8 cup chopped garlic
1 1/8 teaspoons Essence, recipe follows
3/4 teaspoon salt
3/8 teaspoon ground black pepper
1/8 teaspoon cayenne
2 bay leaves
1 pound kielbasa or other cooked sausage, cut into 6 to 8-inch segments
2 smoked or cooked turkey legs
2 pounds cubed or shredded cooked turkey meat
1 cup chopped tomatoes and their juices
1 1/4 cups medium-grain white rice (about 1 1/8 pounds)
8 cups water
Hot Sauce
1/2 cup chopped green onions
1/4 cup chopped parsley leaves

Directions

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 (Emeril's Creole Seasoning):

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 leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Boudin with Jambalaya Grits

Picture of Turkey and Sausage Jambalaya for a Crowd Recipe

Photo: Turkey and Sausage Jambalaya for a Crowd

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-7 of 7

View all 7 Turkey Collections

Comments & Reviews

recipe Turkey and Sausage Jambalaya for a Crowd
Michael Fairfax, VA 08-28-2009
Flag

Version 2.0
Rated: 5 stars out of 5

As a native of South Louisiana, I always enjoy sharing with my guests the flavors that I associate with Home. This recipe is... authentic and delicious, and it's always a winner. However, although I have made it dozens of times, I always sensed that something was wrong. Each time I prepared this recipe I found that there was too much water, and that by the time I had cooked all of the water out, the rice had become mushy. (Jambalaya is not a soup or stew, but more like piella.) I also thought that the recipe was overly meaty - the proportion of meat to rice was a bit rich for peasant cooking. The last time I made the recipe I noticed that the rice measurement was given in both volume (1 1/4 c) and weight (1 1/8 lb). I measured the 1 1/4 cup of rice, and then weighed it. It was no where near 1 1/8 lb of rice. So I used 1 1/8lb of rice and the recipe turned out perfectly: no mushy rice; and a more authentic proportion of meat to rice. (This is why the recipe calls for such a large pan to cook it in: so much rice.) I hope you will find this adjustment on the rice as welcome as I now do. I also recommend trying to cut the recipe in half for those times that you're not serving a crowd OR if you don't have a pan as big as the recipe recommends. I cut the recipe in half and it fits fine in a medium cast-iron Dutch oven. (And, even with using 1 1/8lb of rice, you can hold back a little bit on the water.) Read more
recipe Turkey and Sausage Jambalaya for a Crowd
Cindy Fresno, CA 01-28-2009
Flag

Tasty Jambalaya but cut back on the water
Rated: 4 stars out of 5

I loved the final taste, but found there to be too much liquid in the recipe...next time I will cut back on that...also, I... used half chicken stock half water, which helped the taste...odd to have a roux-less jambalaya, but the flavors were all there! This one's a keeper!Read more
recipe Turkey and Sausage Jambalaya for a Crowd
Anonymous 05-17-2008
Flag

Yummy!
Rated: 5 stars out of 5

My only vatiationon this recipe is that I use turkey sausage instead of kielbasa. I served this dish at a mardi gras party... and it was a real hit.Read more
recipe Turkey and Sausage Jambalaya for a Crowd
Julie Washington, DC 02-26-2008
Flag

Very easy and really good
Rated: 5 stars out of 5

I used chicken instead of turkey, and seasoned the chicken with Essence. I also substituted the sausage with turkey sausage.... It was really great and everyone loved it at my Mardi Gras party!Read more
recipe Turkey and Sausage Jambalaya for a Crowd
Stephanie Saint George, KS 02-04-2008
Flag

Great recipe!
Rated: 5 stars out of 5

This was my first time to make gumbo and it turned out great! I chose this recipe because of it's previous good reviews and... the inexpensive list of ingredients. Believe me, it did not have an inexpensive taste. Having watched A LOT of Food Network over the past 10 years or so, I've seen enough shows on Gumbo to know that the roux was going to be the biggest challenge and it turned out to be no problem. It did take awhile for it to get to the desired color but it was well worth the wait. Cooking for the full amount of time made all the difference in the final flavor. Overall, this was not a difficult recipe by any means and it was a major hit at the party we took it to. I will definitely be making it again!Read more
recipe Turkey and Sausage Jambalaya for a Crowd
maria wilmington, NC 01-13-2008
Flag

double good!
Rated: 5 stars out of 5

Terrific flavors! I served this at a birthday party and got rave reviews. Can be made ahead of time and reheated too. ... Caution, this recipe says "serves 10". I doubled it and barely had enough for 9! It's that good!Read more