Turkey Jambalaya

I like to use healthy ingredients where I can, but ground turkey is a tough one. It looks like hamburger, but it definitely doesn’t taste like it. When I’ve tried turkey meatloaf or turkey burgers in the past I felt like it was something of a sub-par hamburger imitation.

But this is a recipe where turkey really works. It’s not the primary ingredient and it takes a lot of flavor from the tomatoes and spices around it. In this type of recipe, I really don’t care that I’m eating ground turkey and not hamburger.

This was a tasty, filling, and surprisingly easy meal. Husband-approved.

Turkey Jambalaya

Yield: 4 servings


  • 1 pound ground turkey breast
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 medium orange bell pepper, seeded and diced
  • 1 medium yellow bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, plus more to taste (omit if using bullion cubes in place of broth)
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (I omitted this for Justin’s sake)
  • 1 tablespoon tomato paste
  • 2½ cups low-sodium chicken broth
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, with their juices
  • 1 cup uncooked long-grain white rice
  • Hot pepper sauce



Brown the turkey in a frying pan and crumble into bite-sized pieces. Set aside.

Heat the oil in a large dutch oven over medium heat. Add the onion, bell peppers, and garlic and cook, stirring occasionally, about 10 minutes. Add in everything else (including turkey) but the rice and hot pepper sauce, and bring to a boil. Stir in the rice, cover, reduce heat to low, and simmer until the rice is done and most of the liquid is absorbed, about 20 minutes.

Season with salt and pepper. Serve with hot pepper sauce on the side.

Adapted from Playing House.