N. O. Jambalaya Recipe

Cooking Instructions

1. 1

   Smoke the Turkey Leg

   Preheat your smoker to 225°F (107°C). Season the turkey leg with salt and pepper, then smoke for about 2-3 hours until the internal temperature reaches 165°F (74°C). Remove from the smoker and set aside.

2. 2

   Prepare the Jambalaya

   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, green bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Add Garlic and Sausage

   Stir in the minced garlic and sliced Andouille sausage. Cook for another 2-3 minutes until the sausage is browned.

4. 4

   Combine Remaining Ingredients

   Add the diced tomatoes, chicken broth, long-grain rice, Cajun seasoning, bay leaves, and salt and pepper to taste. Stir well to combine.

5. 5

   Simmer

   Bring the mixture to a boil. Reduce heat to low, cover, and let simmer for about 20-25 minutes or until the rice is cooked and has absorbed the liquid.

6. 6

   Serve

   Remove the bay leaves and shred the smoked turkey leg. Serve the jambalaya in bowls, topped with the shredded turkey and garnished with sliced green onions.