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leftover turkey jambalaya

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Turkey

Leftover Turkey' Jambalaya

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.

Ingredients

  • 3 links andouille sausage, cooked and cut into bite-size pieces
  • 2 cups turkey, cut up into bite-sized pieces
  • 1 yellow onion, medium diced
  • 1 green bell pepper, medium diced
  • 2 ribs celery, sliced
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons olive oil
  • 2 cups Zatarains long grain white rice
  • 1 Abita Amber (or other amber) beer
  • 1 cup water in addition to the beer to make 4 c liquid
  • 2 tablespoons fresh thyme
  • 2 cups canned whole tomatoes
  • 4 tablespoons Joe's Stuff (or other cajun seasoning)
  • 1 teaspoon cumin
  • 1 tablespoon smoked sweet paprika
  • 1/2 cup fresh parsley, chopped

Directions

  • Heat the olive oil on medium high in a large pot; add the onion, celery and bell pepper. Cook 3-4 minutes.
  • Add the garlic, andouille, turkey, Joe's Stuff, and paprika. Cook 2-3 more minutes.
  • Hand crush the tomatoes and add them. Add all the remaining ingredients, except the parsley.
  • 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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