Turkey Jambalaya





This “perfect for the day after Thanksgiving” recipe is contributed by  National Turkey Federation Culinary Advisory Board Member Chef Dan Phalen.

Thigh meat can be used in place of turkey breast for an even richer flavor.

Note on recipe scaling: this recipe yields 24 – 6 oz. servings (quarter yield).  For foodservice applications, this recipe can be scaled up proportionally for 48 (half yield) and 96 servings (full yield).


2 Tablespoons Olive oil
1 1/2 Cup Onions, diced (1/2")
1 Cup Green bell pepper, diced (1/2")
1 Cup Red bell pepper, diced (1/2")
1 Tablespoon Garlic, chopped
1/2 Cup Green onion, chopped
1/2 Teaspoon Black pepper, table grind
1 Teaspoon Kosher salt
1 Teaspoon Cajun seasoning
3 Cups Rice, white raw
1.5 Quart Tomatoes, crushed
1 Teaspoon Tabasco
1 Cup Chicken stock
3 Pounds Turkey, cooked and pulled (white and dark meat)
As needed Parsley, fresh chopped


In a large skillet over medium heat add oil and coat pan. Add onions and peppers and saute for 3 minutes. Add garlic, green onions, pepper, kosher salt, and Cajun seasoning and stir to mix well. Cover and simmer for 1-2 minutes to sweat the vegetables.
Add rice and stir until rice is completely coated with oils and juice. Add crushed tomatoes, Tabasco, pulled turkey meat and chicken stock. Stir completely and cover. Bring to a boil and cover with a tight fitting lid. Lower heat to a very low simmer and cook for 15-20 minutes or until all liquid is absorbed. Remove lid and flake rice with fork. Hold at or above 140F until ready to serve. garnish with fresh chopped parsley.