So many ways to enjoy Thanksgiving leftovers | Food & Cooking

Turkey, Andouille, and Ham Jambalaya

2 cups chicken or turkey stock

3½ cups shredded or cut-up cooked turkey

1 pound andouille sausage, cut into ¼-inch rounds

¼ pound ham, cut into ½-inch dice

½ bunch green onions, chopped

1 red or green bell pepper, finely chopped

½ tablespoon minced garlic

1 teaspoon to 1 tablespoon Cajun Magic seasoning (to taste)

1 cup converted or long grain rice, rinsed

In Dutch oven, over medium heat, gently fry andouille and ham until lightly browned (about 10 minutes). Remove meat with slotted spoon and set aside with the turkey. Add onion and celery to pan and fry over medium heat until deep brown, about 20 minutes. Add soy sauce and cook another minute. Add green onions, bell pepper, and garlic and fry for 5 minutes. Add Cajun spice; add stock to the pan and bring to a boil. Add rice; reduce heat to simmer. Cover and cook about 20 minutes. Stir in turkey and reserved meats. Cook until all liquid is absorbed and rice is cooked, about 10 more minutes. If needed, add more broth. Taste for seasonings. Serve and enjoy. Cajun seasoning: Combine together: 1 Tbl. paprika, 1 Tbl. garlic powder, 1 Tbl. oregano, ½ Tbl. kosher salt, ½ Tbl. onion powder, 1 tsp. ground black pepper, 1 tsp. cayenne.

Next Post

ROBERT ST. JOHN: Extra Table 2020 | Local News

Wed Nov 25 , 2020
This is the season of giving. We give gifts, we give of our time, and we give food. For decades, when Thanksgiving rolled around, I would volunteer my time at a soup kitchen, dishing up turkey and dressing for those less fortunate. Sometimes I’d donate a can or two from […]