This Turkey and Tasso Jambalaya is pure down-the-bayou comfort food.
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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
