Cajun-Spiced Turkey Jambalaya with Okra and Bell Peppers

Prepare vegetables: Dice 1 large yellow onion and 2 celery stalks into small pieces. Dice 2 bell peppers (red and green) into 1-inch pieces. Trim 8 oz fresh okra and slice into 0.5-inch rounds. Mince 4 garlic cloves. Chop 0.25 cup fresh parsley and slice 3 green onions.

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 lb ground turkey, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Season with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.

Add the diced onion, celery, and bell peppers to the pot with the turkey. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Stir in 4 minced garlic cloves, 2 teaspoons paprika, 0.5 teaspoon cayenne pepper, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Cook for 1 minute until fragrant.

Add 2 tablespoons tomato paste and stir to coat the meat and vegetables. Cook for 1 minute to deepen the tomato flavor.

Pour in 1 can (14.5 oz) diced tomatoes with their juices, 2.5 cups chicken broth, and add 2 bay leaves. Stir in 1.5 cups long-grain white rice and remaining 1 teaspoon kosher salt. Bring mixture to a boil.

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, quickly add the sliced okra on top of the rice (do not stir), replace the lid, and continue cooking for 5 more minutes until rice is tender and okra is cooked through.

Remove pot from heat and let stand covered for 5 minutes. Remove bay leaves, then gently fluff the jambalaya with a fork, incorporating the okra throughout.

Taste and adjust seasoning with additional salt, black pepper, and hot sauce as desired. Garnish with chopped fresh parsley and sliced green onions before serving.