Turkey Jambalaya
A satisfying budget-friendly Southern supper with leftovers that pack up easily for lunch the next day—what else could you ask for? This one-pot feast is packed with turkey, rice, and peppers, plus a little cayenne for spice. If you don’t like turkey, use chicken instead and add a dash of smoked paprika or lean bacon for a warm, earthy effect.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Cut the turkey meat off the bone with a paring knife, then cut (or pull off) and discard the tendons and skin. Cut the turkey into 1-inch pieces.
Step 2
Heat the oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking. Cook the onion, bell pepper, and celery, stirring frequently, until the onion begins to brown, about 5 minutes.
Step 3
Add the garlic and cook, stirring, 30 seconds. Add the turkey, the tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in the rice and bring to a full rolling boil. Cover the pot, then cook over low heat until the rice is tender and the liquid is absorbed, about 20 minutes. Let stand off the heat, covered, 5 minutes. Stir in the onion greens.
