Smoked Turkey and Sausage Jambalaya

Ingredients

SEASONING MIX

• 4 small bay leaves

• 1 teaspoon salt

• 1 teaspoon dry mustard

• 1 teaspoon ground red pepper (preferably cayenne)

• 1 teaspoon gumbo file (file powder) (optional)

• 1⁄2 teaspoon ground cumin

• 1⁄2 teaspoon black pepper

• 1⁄2 teaspoon dried thyme

JAMBALAYA

• 4 tablespoons butter

• Tasso or Ham for seasoning

• 12 ounces Conecuh Spicy Sausage diced

• 12 ounces Hot polish smoked, diced

• 12 ounces smoked turkey, chopped

• 1 1⁄2 cups onions, chopped

• 1 1⁄2 cups celery, chopped

• 1 cup bell pepper, chopped

• 2 tablespoons minced garlic

• 1 cups uncooked rice 

• 1 can 28 oz crushed whole tomatoes

• 2 cups beef stock or chicken stock

• 2 cups chopped okra

Preparation

1. Seasoning Mix: Combine all the ingredients in a small bowl and set aside.

2. Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso or ham, sausage cook 5 minutes, stirring occasionally.  

3. Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.

4. Add smoked turkey, stir in and simmer 5 minutes

5. Stir in rice and cook 5 minutes, again scraping the pan bottom often; add beef stock.

6. Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

Urban Cowgill  2020 (updated 2024)