Spicy Turkey Stick Jambalaya

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 10 oz turkey snack sticks
• 6 oz andouille sausage
• 1 tbsp olive oil
• 1 medium yellow onion
• 1 green bell pepper
• 2 celery stalks
• 3 garlic cloves
• 1 1/2 cups long-grain white rice
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 14 oz can crushed tomatoes
• 3 cups chicken broth
• 1 bay leaf
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 green onions
• to finish hot sauce

Instructions

1. 1Slice the turkey snack sticks into bite-size rounds and the andouille into thin coins. Dice the onion, green bell pepper, and celery into even small pieces; mince the garlic.
2. 2Heat olive oil in a wide heavy pot or deep skillet over medium-high heat. Add the andouille and turkey snack sticks and cook, stirring, until the edges brown and some fat renders, about 4 to 5 minutes. Transfer the meat to a plate, leaving the flavorful drippings in the pot.
3. 3Add the onion, bell pepper, and celery to the same pot. Cook, stirring often, until the vegetables soften and pick up browned bits, about 6 to 7 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
4. 4Sprinkle in the Cajun seasoning, smoked paprika, and thyme. Toast briefly, then add the rice and stir for 1 to 2 minutes so every grain is coated and lightly toasted.
5. 5Pour in the crushed tomatoes and chicken broth. Add the bay leaf, salt, and black pepper. Return the browned turkey sticks and andouille to the pot and stir to combine.
6. 6Bring to a boil, then reduce heat to low, cover tightly, and simmer without lifting the lid for 18 to 22 minutes, until the rice is tender and most liquid is absorbed.
7. 7Remove from heat and let the pot stand covered for 5 minutes. Discard the bay leaf, fluff the jambalaya with a fork, and fold in sliced green onions.
8. 8Taste and finish with a few dashes of hot sauce at the table. Serve hot in shallow bowls so the spicy turkey sticks stay front and center.