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 product in cooler (<40F) for 48 -72 hrs.

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

2. 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)

3. Combine the turkey with vegetables, seasonings and spices, cover and return to 350F oven for and additional 15-20 minutes to develop flavor.

*Note - Cooking times may vary with equipment

4. 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.

6. In a bowl portion 1/2 cup of cooked rice and 4.56 oz. (by weight) of turkey jambalaya.

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.