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Turkey and Sausage Jambalaya for a Crowd Recipe

Turkey and Sausage Jambalaya for a Crowd

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Average Rating:

Total Reviews: 19

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  • on May 17, 2013

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    recipe wasvery good. cut it an halfe if you have a small crowd.

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  • on August 28, 2009

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    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.

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  • on January 28, 2009

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    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!

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  • on May 17, 2008

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    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.

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  • on February 26, 2008

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    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!

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  • on February 04, 2008

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    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!

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  • on January 13, 2008

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    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!

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  • on January 04, 2008

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    The best way to use your left over turkey. Everyone loved it!

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  • on December 17, 2007

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    Saw the show last year and didn't get the written down recipe and just did it from memory, this year did it by the recipe Tastes Great!

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  • on May 21, 2007

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    Best I ever had, outside New Orleans.

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