Turkey Jambalaya


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1 Butterball Kielbasa, cut into 1 pieces1lb Butterball Easy Fresh Boneless, Skinless Turkey Breast, cut into 1 pieces3 Tbsp olive oil1 onion, diced1 red pepper, diced1 yellow pepper, diced3 stalks celery, diced4 cloves garlic, finely minced1 jalapeno, diced1/4 tsp cayenne1 Tbsp paprika1 cup rice, rinsed2 1/2 cups chicken stock1 cup crushed tomato1 cup okra, sliced1 bunch green onions, finely slicedSalt and pepper (to taste)


  1. In a large pot, heat oil over medium high and add Butterball Kielbasa pieces. Sear on all sides and remove.

  2. Add Butterball Turkey Breast pieces to the same pan and sear on all sides, seasoning with salt and pepper to taste.
  3. Remove turkey breast and add onion, peppers, celery, garlic, jalapeno, cayenne, paprika, and salt and pepper to taste. Reduce heat to medium low and sweat for 5 minutes.
  4. Add rice, stock, tomato, and okra, bringing to a boil, and add back turkey kielbasa and turkey breast pieces.
  5. Cover and reduce heat to medium low. Cook for 15 minutes, or until liquid is absorbed and the turkey and rice are both cooked through.
  6. Let sit covered for 5 minutes, then remove the lid and garnish with green onions. Enjoy!

  7. Recipe by: Chef Shahir Massoud

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