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Seafood jambalaya with sausage and turkey

Seafood jambalaya with sausage and turkey

Main dishes

A Cajun seafood, smoked turkey, and sausage stew, simmered with vegetables, rice, and hot peppers, served over a bed of brown rice.

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Recipe from EvaK, Schnobby, Klaus Eifert (Wikibooks), adapted by Recette de cuisine · · updated on

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Jambalaya is a stew from Cajun cuisine, which can be prepared in countless variations depending on the ingredients available. This version includes smoked seafood, turkey, and sausage.

Ingredients and directions

  • Prep time40 min
  • Cook time1 hr
  • Resting3 hr
  • Total4 hr 40 min
  • DifficultyMedium
  • Cooking methodnibbling

Ingredients

8 people
  • $2.31
  • $4.53
  • $0.16
  • $0.28
  • $0.42
  • $3.59
  • $2.06
  • $1.40
  • $0.37
  • $0.03
  • $0.90

Directions

  1. Finely chop the hot peppers and let them infuse in the oil for several hours.
  2. Thaw the seafood and drain it. Chop the peppers, onions, and turkey, and slice the sausages. ≈ 8 min
  3. Dice the tomatoes, peel them, and cut them into pieces. ≈ 8 min
  4. Heat the spicy oil in a wok, add the turkey and sausages, and brown them thoroughly. Add the garlic and deglaze with sherry.
  5. Add the seafood and allow it to simmer gently, then incorporate the tomatoes, peppers, zucchini, and corn. Pour in the white wine, then add the broth, pepper, and cilantro.
  6. Cover and simmer over low heat, stirring occasionally. Adjust the spiciness with chili powder.
  7. Cook the rice until it is al dente, drain it, rinse it briefly, and then add it to the stew.

Equipment

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Before you start

Ingredients

  • 500 g of frozen seafood (squid, mussels, shrimp)
  • 1/2 pound of turkey (about 300g)
  • 2 to 4 smoked sausages, well-seasoned
  • 3 fresh chili peppers (habaneros for a very spicy dish)
  • 3 cloves of garlic
  • pepper from the mill
  • One bunch of fresh cilantro
  • 100 ml of sunflower or rapeseed oil paint
  • 4 peppers
  • 10 gherkins
  • 6 tomatoes
  • 1 box of corn (approximately 250g)
  • 100 ml of Xérès
  • 100 ml of white wine
  • 2 tablespoons of vegetable stock powder
  • 400 g of brown rice

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