Number of Servings

Ingredients: Quantity:
Brown rice (raw, uncooked) 7 cups
Cajun seasoning 1 T
Cajun Seasoning 2 tbsp.
Cayenne Pepper 1 tsp.
Chopped or Minced Garlic 1 tbsp.
Diced Tomatoes (fresh or canned) 29 oz.
Green Bell Pepper, Diced & Roasted 2 each
JTM Sous Vide Diced Turkey 5.0 lbs.
Large Yellow Onion, Diced & Roasted 1 each
oil 2 T
Oregano 2 tbsp.
pepper 1 tbsp.
Red Bell Pepper, Diced & Roasted 2 each
salt 1 T
salt 2 tbsp.
Stalks Celery, Diced small 2 each
water 14 cups

Prep Time: 45 min.     Yields: 28
Desired Yield:



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Turkey Jambalaya

JTM Products:


For best results, thaw Sous Vide Turkey in cooler (<40F) for 48-72hrs.

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Turkey to ensure proper mixing.

2. Combine the turkey with vegetables, seasonings and spices, cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

*Note - Cooking times may vary with equipment

3. Prepare rice according to manufacturer's instructions and hold for service (145F or higher - HACCP Critical control point) Season with Cajun seasoning and blend well.

To Portion/serve:

Portion 1/2 cup of cooked rice and 4.56 oz. (by weight) of turkey jambalaya.

Nutritional contribution:

4.59 oz. (by weight) = 2.0 oz. M/MA

1/2 cup rice = 1.0 oz. Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.