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Turkey Jambalaya

Turkey Jambalaya served with Green Salad

Tilda Pure Basmati absorbs all the rich creole flavours without losing its tender, separate grains in this exotic, week-night meal.

  • 31 - 60 Minutes
  • Medium
  • Serves 4




For the rice

  • 200g Tilda Pure Basmati Rice
  • 650ml chicken stock (made with 11/2 stock cubes)*
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce – or equal parts Soy Sauce/Hoisin
  • 1/2 tsp Tabasco sauce
  • 1 tsp each dried Thyme and Oregano
  • 2 bay leaves

For the meat and vegetables

  • 2 tbsp vegetable oil
  • 450g turkey breast strips
  • 3 tsp Cajun spice mix/seasoning
  • 1 onion, finely chopped
  • 1 each red and green capsicum, diced
  • 2 stalks celery, finely sliced
  • 2 spring onions, roughly sliced
  • 2 garlic cloves, peeled and crushed
  • 3 ripe tomatoes, roughly chopped
  • salt and freshly ground black pepper
  • 4 tbsp fresh flat leaf parsley, chopped
  • green salad to serve

How to make Turkey Jambalaya served with Green Salad

  1. Rinse the rice three times in cold water and drain well.

  2. Place the chicken stock in a large saucepan, bring to the boil and add the remaining rice ingredients.

  3. Add the rice, cover, and cook over a very low heat for 20 minutes, stirring occasionally until the stock is absorbed and the rice is cooked. Remove the bay leaves.

  4. Heat the oil in a large non-stick frying pan over a high heat. Add the turkey and Cajun spice mix and stir-fry for 5-6 minutes.

  5. Add the onion and stir-fry for a further 3-4 minutes, then turn down the heat to low and add the peppers, celery, spring onions and garlic and stir-fry gently for 4-5 minutes.

  6. Add the tomatoes and parsley to the meat and vegetables in the pan. Stir to combine, then mix gently into the cooked rice.

  7. Season to taste and serve immediately with a crisp, green salad.