Leftover Turkey Jambalaya

Leftover Turkey Jambalaya is one of my favourite dishes. The combination of leftovers creates amazing flavours easily especially as the cooking part has already been done. This dish is useful around Thanksgiving and Christmas for turkey leftovers but pork, chicken and beef work just as well. It is also a perfect opportunity to use lots of vegetables and herbs. They all make this main dish a success.

Leftover Turkey Jambalaya

When there is Turkey and chipolatas left over then a Jambalaya is calling. Easy to prep and cook and the taste is divine.

4.68 from 25 votes

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Course: Main Dish

Cuisine: American

Keyword: Turkey

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 710kcal

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Ingredients

 

MetricImperial

• 12 large prawns deveined
• 2 tbsp Cajun seasoning
• 400 g turkey leftovers chunks
• 200 g chipollatas chopped
• 2 medium onions finely chopped
• 50 g sweetcorn
• 2 large green peppers roughly diced
• 1 large red bell pepper sliced
• 2 sticks celery diced
• 4 cloves garlic finely chopped
• 2 whole bay leaves
• 200 g chopped tomatoes
• 400 g long-grain rice rinsed
• 1 ltr turkey stock chicken stock
• 1 large lemon wedged
• 1 shot hot sauce to taste
• 2 tbsp parsley chopped
• 2 tbsp olive oil
• Salt to taste
• ground black pepper to taste

Instructions

• Put the prawns in a bowl and sprinkle over one tablespoon of the Cajun seasoning. Make sure they are totally covered.
• Heat one tablespoon of olive oil in a pan and add the turkey and add the remaining Cajun seasoning.
• Fry briefly.
• Remove from the heat and put to one side.
• Heat another tablespoon of the olive oil in a large casserole dish.
• Add the sausage and fry until crisp and brown.
• Remove from the casserole and add the onions, peppers, sweetcorn and celery.
• Cook over a medium heat until they soften and start to caramelise around the edges, then add the garlic and cook for another minute.
• Add the bay leaf and chopped tomatoes.
• Sprinkle the rice, then pour in the stock.
• Return the sausage to the casserole and season with salt and pepper.
• Cover and simmer over a gentle heat for 15 minutes.
• Lightly stir in the cooked turkey, then place the prawns on top.
• Cover again and cook on a low heat for a further five minutes so that the prawns can steam.
• When the rice is cooked, turn off the heat and leave to stand
• Serve with lemon wedges, hot sauce and a good sprinkling of parsley and celery leaf if liked.

Nutrition

Calories: 710kcal | Carbohydrates: 80g | Protein: 39g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 2056mg | Potassium: 530mg | Fiber: 4g | Sugar: 2g