Turkey and Tasso Jambalaya
 
Makes 4 to 6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 4 ounces tasso, finely chopped
  • 1½ pounds turkey tenderloin, cut into ½-inch cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped green bell pepper
  • ½ cup finely chopped green onion
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon tomato paste
  • 3 cups chicken broth
  • 1½ cups long-grain rice
  • Hot sauce, to serve
  • Garnish: sliced green onion
Instructions
  1. Preheat oven to 350°.
  2. In 12-inch skillet or braiser, melt butter over medium heat. Add tasso, and cook, stirring frequently, until browned, 3 to 5 minutes. Remove turkey from skillet.
  3. Sprinkle turkey with salt, paprika, and black pepper. Add turkey to skillet, and cook over medium heat, stirring occasionally, until browned on all sides, 5 to 7 minutes. Remove turkey from skillet.
  4. Add yellow onion, celery, bell pepper, chopped green onion, garlic, and thyme to skillet. Cook over medium heat, stirring occasionally, until vegetables are softened, about 5 minutes. Add tomato paste, stirring to coat vegetables; cook for 2 minutes. Add broth; bring to a boil. Stir in tasso, turkey, and rice.
  5. Bake until all liquid is absorbed, 20 to 25 minutes. Let stand for 10 minutes. Serve with hot sauce. Garnish with sliced green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/turkey-and-tasso-jambalaya/