Baked Cajun Turkey and Rice Jambalaya

Turkey or Chicken Jambalaya
Turkey Jambalaya. Ian Garlick / Getty Images
Ratings
  • Total: 90 mins
  • Prep: 20 mins
  • Cook: 70 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
960 Calories
32g Fat
56g Carbs
106g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 960
% Daily Value*
Total Fat 32g 41%
Saturated Fat 9g 44%
Cholesterol 322mg 107%
Sodium 1103mg 48%
Total Carbohydrate 56g 21%
Dietary Fiber 4g 14%
Protein 106g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Cajun-style turkey jambalaya is a fabulous way to use leftover bird. Jambalaya is extremely versatile, so feel free to vary the ingredients to suit your family's tastes. You can make this jambalaya with leftover pork or ham or use diced cooked chicken in the dish. It's easy and quick to make, ideal for the day after you've spent so much time cooking. This is also a good dish for a party when the stovetop is being used for other dishes, as it is cooked in the oven.

Ingredients

  • 4 ounces bacon (coarsely chopped)
  • 1 1/2 cups onion (chopped)
  • 1 cup celery (chopped)
  • 3/4 cup green bell pepper (chopped)
  • 3 cloves garlic (minced)
  • 3 cups leftover turkey (cubed)
  • 3 1/4 cups chicken stock
  • 1 cup fresh parsley (chopped and divided)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 1/2 cups raw rice
  • 1/2 cup sliced green onions

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Cook the bacon over medium heat in a large heavy ovenproof pot or Dutch oven until the bacon fat is rendered and the bacon is crisp. Remove and crumble the bacon and set it aside.

  3. Add the onion, celery, bell pepper, garlic, and turkey to the pan and sauté in the bacon drippings for 20 minutes, stirring often.

  4. Add the stock, 1/2 cup of the parsley, salt, pepper, marjoram, cayenne, and bay leaves and bring to a boil.

  5. Pour in the rice and stir to combine with the vegetables. Cover and bake for 45 minutes.

  6. Remove from the oven and sprinkle with green onions, the additional 1/2 cup parsley, and the reserved bacon.

  7. Serve and enjoy!