There is nothing more daunting than an entire fridge filled with leftover mashed potatoes, green beans and stuffing. I don’t understand people who can eat the same meal day in and day out for a week in a row until they exhaust those Thanksgiving leftovers. Mostly, all that stuff just sits in my fridge for a week while I open it up and crave other things until finally I give in and throw it all away. Yes, I threw it away.
What I don’t throw away though is the leftover turkey. You can re-purpose that delicious dead bird a million ways. One night we had leftover turkey tacos with black beans and corn. Turkey sandwiches of course are a standard. You want a real way to turn that turkey into something you don’t recognize? You don’t have to look any farther than New Orleans.
Leftover Turkey Jumbalaya
- 1-2 tbsn canola oil
- 3-4 cups of leftover turkey, chopped or shredded
- 1 package Cajun Style Andouille sausage, sliced
- 3-4 stalks celery, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3-4 cloves of garlic, minced
- 1 14.5 oz can Fire Roasted diced tomatoes
- 3 c Chicken Broth
- 1 1/2 cups white long grain rice
- 2 bay leafs
- 2 (I like 3 heaping but I’m not the faint of heart) tsp Cajun seasoning
Heat 1 tbsn canola oil in a large dutch oven over medium heat and brown the sausage. Remove from the pan. Add additional 1 tbsn oil if you think necessary and saute the celery, onion and bell pepper until the onions are translucent. Add the garlic, saute one minute. Add everything else, along with the browned sausage and leftover turkey, give it a good mix up, bring to a boil, and then lower to a simmer. Simmer for one hour or until liquid is evaporated and rice is cooked through. Enjoy and exclaim, “Who dat!”