This Jambalaya Chili blends a rich roux with vegetables, ground turkey, and shrimp for a bold, Southern‑inspired dish. Sacramento Bloody Mary Mix adds a zesty tomato flavor that elevates the chili and makes it menu‑ready for any foodservice operation.
Ingredients
- ½ cup Butter
- ½ cup Flour
- 1 Onion, Chopped
- 4 Celery Stalks, Chopped
- 5 Carrots, Chopped
- 1 Red Bell Pepper, Chopped
- 1 Jalapeño, Small Diced
- ¼ cup Red Gold Tomato Paste
- ½ cup Sacramento Bloody Mary Mix
- 1–2 lbs Ground Turkey
- 1 #10 can Red Gold Diced Tomatoes
- 1 28 oz can Red Gold Diced Tomatoes with Green Chilies
- 2 cups Vegetable base/stock
- 1.5 cups Raw Shrimp, Peeled and Deveined
- 1 Tbsp Old Bay Seasoning
- 1–2 Tbsp Chili Powder
- Garlic, Chopped
- Cumin, to taste
- Salt & black pepper, to taste
Instructions
Step 1
Melt butter in a heavy pot over medium heat. Whisk in flour and cook, stirring constantly, until the roux reaches a deep caramel color.
Step 2
Stir in Red Gold tomato paste and Sacramento Bloody Mary Mix, combining well with the roux. Add onions, celery, carrots, bell pepper, and jalapeño. Sauté until vegetables begin to soften.
Step 3
Add ground turkey and cook until browned, adding small amounts of vegetable stock as needed to prevent sticking or burning.
Step 4
Stir in garlic, Old Bay, cumin, chili powder, diced tomatoes, tomatoes with green chilies, and the remaining vegetable stock. Reduce heat and simmer until flavors develop and the chili thickens
Step 5
Add shrimp and continue simmering on low until the shrimp are cooked through and the chili is slightly reduced.
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