Turkey Jambalaya

For easy cooking instructions, watch Heidi make Diestel Turkey Jambalaya:

Diestel product:

Diestel Naturally Smoked Turkey Thighs


2 Naturally Smoked DIESTEL Turkey Thighs, removed from bone, skinless, cut into 1/2-inch cubes (approx 1 to 1.5lb of cubed meat) SAVE the BONES!

12 ounces Hot Links* (such as Fork in the Road brand), sliced 1/4inch thick *or use Andouille Sausage

1 can (28 ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 stalks celery, chopped
1/2 cup reduced-sodium chicken broth
2 teaspoons dried oregano
1 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
½ pound frozen peeled and cooked medium shrimp, thawed, tails removed
3 cups cooked rice*


In a slow cooker, combine smoked turkey thigh meat cubes, turkey thigh bones, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and thigh bones. Spoon mixture over cooked rice.
Serves 6 to 8.


Cauliflower Rice for a grain free alternative. Simply steam cauliflowerettes until just barely tender, approximately 10 minutes. Transfer to a food processor with the chopping blade, and pulse minimally until cauliflower resembles rice!