Cooking For A Crowd - Large Sized Recipes
 Cajun Sausage and Turkey Jambalaya Recipe
Recipes for Quantity Cooking

 

Cajun Sausage and Turkey Jambalaya

4 lb. 15 oz. raw ground turkey or raw turkey cut in 1/2 inch cubes
6 lb. 6 oz. raw turkey or pork smoked sausage, 1 1/2 inches in diameter, sliced 3/4 inch thick
3 1/2 cups minced onion
3 cups fresh green peppers, 1/2 inch diced
3 1/2 cups fresh celery, chopped
3 quarts water
1/4 cup gravy coloring
2 tsp. ground red pepper
1 tsp. black pepper
2 tbsp. granulated garlic
2 tsp. salt
2 tbsp. dried parsley flakes
1 qt. 2 cups white rice

Brown turkey until no signs of pink remain. Drain fat and discard.

Add sausage, onions, peppers, and celery and simmer over low heat until vegetables are tender, about 10 minutes.

Add water, gravy coloring, red pepper, black pepper, garlic, salt and parsley flakes. Heat to boiling, reduce heat, and cook for 5 minutes.

Stir in rice, bring to a boil again. Cover and reduce heat to low. Stir after 15 minutes, cook 15 more minutes.

Portion using a No. 6 scoop.

Makes 50 3/4 cup servings.

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