Thankful for Leftover Turkey Jambalaya
Description
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.
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.
