by Julie Snyder
The end of November traditionally hosts Thanksgiving, Black Friday, Cyber Monday and the turkey dilemma. I'm here to help you solve the leftover turkey problem -- with a spicy jambalaya.
While poultry isn't a common jambalaya ingredient, it should be! Turkey's gaminess compliments the Andouille and holds its own against the Cajun spices.
This one pot wonder serves a crowd and uses leftover turkey. What more can you ask?
The other bonus -- great leftovers for lunch tomorrow!
Thankful for turkey jambalaya
Prep time: 15 minutes | Total time: 40 minutes | Yield: 6 to 8 servings
• 3 links Andouille sausage, cooked and cut into bite size pieces
• 2 cups turkey, cubed
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, chopped
• 2 tablespoons olive oil
• 2 cups long grain rice
• 1 amber beer plus water to make 4 cups liquid
• 2 tablespoons fresh thyme
• 2 cups whole tomatoes, canned or very ripe
• 4 tablespoons Cajun seasoning
• 1 teaspoon cumin
• 1 tablespoon smoked sweet paprika
• 1/2 cup chopped fresh parsley
In a large pot, heat the olive oil on medium high. Add the onion, celery and bell pepper and cook 3 to 4 minutes. Add the garlic, sausage, turkey, cajun seasoning and paprika. Cook an addition 2 to 3 minutes.
Crush the tomatoes. Add all remaining ingredients except the parsley. Bring to a boil and then reduce the heat and cover. Cook until the rice is done, about 20 minutes for white or 45 minute for brown.
Stir in the parsley and serve.
Too spicy for little mouths? To adjust the heat level, reduce the amount of Cajun seasoning and choose a mild Andouille sausage.
Are you out of turkey, but would like to try the recipe. Substitute a roast chicken from the deli. It's equally delicious.
What's your favorite way to serve up turkey leftovers?
Photo courtesy of iStockphoto.