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Prep time
10 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
My husband and I love New Orleans. He proposed in New Orleans. We go to New Orleans annually and gobble up the cuisine as fast as possible. The inspiration for this is deeply engrained! I LOVE Joe's Stuff which you can order here OR - go there and pick some up in person! http://www.neworleansschoolofcooking.com/ Also we swear by the Zatarains rice but you can use your favorite long grain white rice. - aargersi —aargersi
Test Kitchen Notes
It would never have occurred to us to put turkey in jambalaya, which seems so focused on pork, but it's a terrific idea. Turkey's gaminess compliments the andouille and holds its own against the cajun spices. Aargersi also includes smoked paprika, a smart touch. Don't be put off by the ingredient list, which calls for Zatarains rice, Abita Amber or Joe's stuff. Use what you can find: we made do with Uncle Ben's, Anchor Steam and another brand of cajun seasoning. If you'd like, you can adjust the heat level by decreasing the amount of cajun seasoning and choosing a milder andouille. - A&M —The Editors
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'Thankful for Leftover Turkey' Jambalaya
Ingredients
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3
links andouille sausage, cooked and cut into bite-size pieces
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2 cups
turkey, cut up into bite-sized pieces
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1
yellow onion, medium diced
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1
green bell pepper, medium diced
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2
ribs celery, sliced
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2
garlic cloves, roughly chopped
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2 tablespoons
olive oil
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2 cups
Zatarains long grain white rice
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1
Abita Amber (or other amber) beer
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1 cup
water in addition to the beer to make 4 c liquid
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2 tablespoons
fresh thyme
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2 cups
canned whole tomatoes
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4 tablespoons
Joe's Stuff (or other cajun seasoning)
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1 teaspoon
cumin
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1 tablespoon
smoked sweet paprika
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1/2 cup
fresh parsley, chopped
Directions
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Heat the olive oil on medium high in a large pot; add the onion, celery and bell pepper. Cook 3-4 minutes.
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Add the garlic, andouille, turkey, Joe's Stuff, and paprika. Cook 2-3 more minutes.
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Hand crush the tomatoes and add them. Add all the remaining ingredients, except the parsley.
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Bring to a boil, then turn the heat down and cover—cook until the rice is done, about 20 minutes. Stir in the parsley and serve.
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