When my husband and I first started dating I had this fantasy of traveling to New Orleans, to visit [non-existent] friends living there, and celebrating Thanksgiving with a very cajun menu. After a few years of dreaming, along with some of his college friends from Boston (that happened to be huge NOLA Jazz Fest fans), we decided to throw what became an annual New Orleans-themed Friendsgiving. Over time it’s moved from a Brooklyn garden apartment to the Jersey suburbs and more infants and toddlers attend than adults, but a few items on the menu have remained the same – cajun-spiced turkey, Crawfish Monica and jambalaya. I’ve always made it with turkey as a Thanksgiving-nod, but you could easily substitute chicken for the turkey thighs and use any type of smoked sausage.
Whether you’re looking to serve a Thanksgiving alternative to roasting a whole bird, need a fun turkey side dish or have a holiday potluck, this jambalaya is sure to please a crowd!
Turkey Jambalaya
serves 8
Cajun Spice Blend
1 teaspoon fresh thyme leaves
3/4 teaspoon Kosher salt
3/4 teaspoon smoked paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/8 teaspoon ground coriander
Pinch celery seed
Ingredients
3 tablespoons olive oil
2 1/2 pounds boneless, skinless turkey or chicken thighs, cut into 2-inch pieces
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 large yellow onions, chopped
1 1/4 pounds smoked andouille sausage, chopped
2 large green bell peppers, cored, seeded, chopped
3 medium celery stalks, chopped
1 chipotle pepper, finely chopped
4 garlic cloves, finely chopped
14.5-ounce can tomato sauce or crushed tomatoes
1 tablespoon tomato paste
2 cups long-grain white rice
3 cups Simple Turkey Stock or low-sodium chicken broth
2 bay leaves
2 medium scallions, thinly sliced
Place all of the ingredients for the Cajun Spice Blend in a small bowl and stir to combine; set aside.
Preheat oven to 375°F and arrange a rack in the lower third.
Pat turkey thighs dry with paper towels to remove any excess moisture. Season generously on both sides with salt and pepper.
Heat oil in a heavy-bottomed, ovenproof 7-quart pot or Dutch oven over medium-high heat until shimmering. Cook turkey in three batches, turning until browned on all sides, about 5 to 7 minutes per batch. Set turkey aside.
Discard all but about 2 tablespoons of the fat from the pot (adding more oil if there is not 2 tablespoons). Reduce heat to medium and add butter. Once melted add the onions, scraping the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes.
Add the sausage and half of the Cajun Spice Blend. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes.
Add the bell peppers, celery, chipotle, garlic, 1 teaspoon salt and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.
Add the reserved turkey thighs and any accumulated juices, the tomato sauce and tomato paste. Stir to combine and bring to a boil. Add the rice, stock or broth and bay leaves, stir to combine and bring to a boil. Do not stir again. Cover pot with a tight-fitting lid and bake until rice is tender and the liquid has been absorbed, about 30 minutes.
Remove the pot to a wire cooling rack and let it sit, covered, for 5 minutes. Remove and discard the bay leaves. Stir jambalaya and taste, adjusting seasoning as you see fit. Serve with sliced scallions.