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1 vote | 2975 views

This is my take on jambalaya encompassing the essence of the dish without a lot of fuss. These flavors mimic the flavors that have been key to jambalaya since it's origin around the early 1800's. I omitted the traditional okra. Not a big fan of okra!! Nonwithall, this recipe is super simple, simply delicious. Great as a main course or a slammin' side dish. Either way, flavor orgy in your mouth! Oui Oui!!

Prep time:
Cook time:
Servings: 6


Cost per serving $1.16 view details


  1. In a large saute pan with lid, bring heat up medium high and add olive oil. Carefully add turkey sausage and break up with a wooden spoon or potato masher. Cook until no longer pink about 5 minutes.
  2. Stir in diced cooked ham.
  3. Add vegetable blend and clam juice. Cook several minutes until pan has been de-glazed and aromatic. Add can of tomatoes and chilies, bay leaf, spices and rice.
  4. Stir to coat rice with flavors and add chicken broth. Bring up to a boil and let cook about 5 minutes, then reduce heat to simmer and cover. Let simmer until rice is fully cooked about 20 minutes. Fluff with a fork and season with kosher salt and pepper to taste and drizzle with olive oil before serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 272g
Recipe makes 6 servings
Calories 328  
Calories from Fat 52 16%
Total Fat 5.8g 7%
Saturated Fat 1.26g 5%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 482mg 20%
Potassium 353mg 10%
Total Carbs 56.25g 15%
Dietary Fiber 1.7g 6%
Sugars 1.97g 1%
Protein 12.24g 20%



  • Smokinhotchef
    February 20, 2012
    You can really jazz up this dish by adding assorted cooked shellfish on top and a pinch of both saffron and 1tsp. cumin to the rice when cooking and Presto!! Paella
    I've cooked/tasted this recipe!
    This is a variation

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