Turkey and Andouille Jambalaya

The ingredients list is so subjective here that I just decided to take some photos of the essentials and you can trial and error the rest.


Start like this. One package of Creole Jambalaya rice mix, some Tony Chachere's seasoning, and a special appearance by Achewood's Ray Rad Chilies garlic hot sauce. Ray's Rad Chilies: Definitely eat some!


Here is some ground turkey and some andouille sausage. Cut the sausage into pieces as big or small as you want. Try very hard not to make any big or small sausage jokes, especially if I'm around because I sort of freak out and get the shivers.


Brown the turkey. Season with the Tony's and some coarse salt. Not too much. Do not use too much salt.


Dice an onion and saute in olive oil. When soft, add sliced red and/or green peppers, kidney beans, and black beans. Bring to a simmer and add the sausage and 2.5 cups of water. Bring to a boil. Stir in the cooked turkey and the jambalaya rice mix. Cover and reduce heat. Simmer for half an hour.



Consume. Bon appetit. Laissez les bons temps and all that jazz.