Thank you. Thank you! My mother-in-law is from Louisiana, and I have been trying to get her turkey neck recipes forever. Made the roux and got a little nervous as it got darker. Thank you for sharing. Dana- So glad you found this turkey neck recipe; the flavors of dark roux and spices work magic in a pot of turkey necks. Welcome to the table and I look forward to many more comments from you. My husband and daughter loved it. A new favorite food to eat. Hey Nicole- Funny timing: I made it yesterday, too.
Smoked Turkey Necks are one of those undiscovered ingredients that are hard to explain. And when smothered down in a gravy or in a dark Cajun gumbo, they are magical. Your email address will not be published.
Sausage & Chicken Cajun Jambalaya | Gluten-Free
Recipe by: George Graham - AcadianaTable. My turkey necks come pre-sliced into shorter lengths, so if yours are longer, I recommend cutting them into 4-inch-long pieces. Turkey necks tend to be messy, bone-sucking fare, but they are addictive. I recommend 4 necks per serving. Hi Celeste! Great question! I generally use green bell peppers in the majority of my Cajun cooking, however, feel free to use whatever you have on hand.
Thanks so much for the question! Hi Ashlynn!
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Made recipe and it turned out great!! Needed a little more water though towards the end. Only addition was about 1 tablespoon Zatarains crab and shrimp boil liquid. Hi Christine! Thanks so much for the feedback and for the rating! Depending on what rice was used, a bit more liquid could definitely be needed! I love your addition of the Zatarains liquid. Sooo delicious! Made it for the second time tonight and added shrimp this time.
Last time I made it, I froze a few single portions and they defrosted and reheated very well! This recipe is such a keeper! And I love that you froze them in single portions for later. Thanks so much for the comment and rating! I knew a girl from Orange TX. Cindy Cox was her maiden name. Would you happen to know her? Would love to catch up with her ….
What a small world. I do not recall that name. There were quite a few Cox families that I knew growing up, though! Best of luck trying to reach her! Altered this a smidge-Used riced cauliflower in place of rice, zucchini in place of celery and increased the amount of chicken to 2 lbs-Fabulous! It sounds like an incredible low-carb alternative.
Thanks for the recipe! I grew up in orange too. I love the stories with the recipe. Lots of love from another SETX girl. Hi Michelle!
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What a small world! So happy you and your wife enjoyed the jambalaya recipe. Thanks so much for your feedback! Little light on the spice, as I am a big fan of spicy food. Next time I make this, I will substitute andouille sausage for Hot Italian sausage and possible double the amount of cayenne pepper.
However, it is a fantastic meal. Absolutely delicious. Hi Andrew! Thanks so much for the rating and review! Using hot andouille sausage will definitely give it a spicy kick. This was first time I made jambalaya and it was a hit. Going to make it for church in two weeks. So excited. Do you have a recipe for fo etoufee not sure if I spelled it correct thanks again God bless. Yay, Victoria! Thanks so much for your rating and review! Maybe I am doing something wrong. Are you adding the rice fully cooked?
What am I doing wrong? I have made this meal twice now and both times it took over 45 min. Hi Jayne! It may take some people minutes and other people minutes depending on these variables. Hope that helps! This was good but not near as spicy as most Jambalaya. Do you use regular or spicy sausage? Hi Michael! It is totally up to you. I am a bit of a baby when it comes to spice and use non-spicy sausage, but feel free to use spicy! Looks good, the name probably should be Creole Jambalaya, since you are using tomato in the dish. Cajun food typically does not use tomatoes.
I lived in Houston for over 10 years before moving to Florida. So happy you found the recipe and the site! Any chance you have ever substituted cauliflower rice in place of regular rice? Thanks Debbie. Hi Deborah!
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I have not personally tried it, but would imagine you will need to adjust the amount of liquid in the recipe. If you try it out, I would love to know! Hi, London. I want to make this for about 50 people. Have you even tried cooking it in the oven rather than simmering on the stovetop? Hi Lonna!! I have not tried cooking it in the oven, but that is a great idea! You could also make two batches and triple the recipe each time and then reheat it all in the oven. Would love to know what you end up doing and how it works for you! Could I substitute a rotisserie chicken for the called for chicken?
Would it alter it in anyway? Excited to try this! Absolutely, Alicia! Rotisserie chicken will sub perfectly in this recipe. Just add it back into the pot with the sausage in step 5! I want to make this tomorrow for a gathering of about 15 people. Thinking I will need to double the recipe. Should I keep the same cooking time or double it?
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Thank you in advance! Almost every team seemed to have a story about their gumbo, and that was true with the team that roots for the University of Mississippi Rebels and is named Roux the Hell Are We! My father-in-law plans to compete in a gumbo festival in New Iberia, Louisiana, in October. Even though her team failed to take home a win, the day was a memorable family event, Ashley Rich said.