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Spicing up the leftovers

Leftover turkey casseroles can be such a drag.  Why not take that dark meat that you know you don’t really want to eat– and spice it up with a little help from your neighbors to the east?

That’s right.  Leftover turkey makes a fantastic base for good ol’ southern jambalaya.  It disguises that old-turkey taste and makes a nice change from the same old recipes you pull out every year.  Better still, it tastes wonderful!  In fact, I’ve been known to buy turkeys off-season partly so I’d have leftovers to use in jambalaya.  (Total truth.)

Here’s a version which is much healthier than the “authentic” thing (yeah, I know it’s supposed to clog your arteries, but I’m too much of  a health nut to go completely traditional), but tastes just as good.  I can’t promise your mouth won’t be on fire, but I can promise you one thing: you’ll love it.

Step 1: Make the Cajun spice mix. Mix spices together and set aside.

• 1/2 tsp. cayenne pepper
• 1 1/2 tsp. white pepper (trust me, it makes a difference)
• 1 tsp. ground black pepper
• 2 tsp. salt
• 1/2 tsp. thyme
• 1 tsp. sage
• 1/2 tsp. basil

Step 2: Cook the sausage and vegetables. Starting with the sausage, saute sausage and vegetables until vegetables tender.

• 1/2 Tbsp melted butter
• 1 c. diced andouille sausage (if you can’t find it locally, substitute another smoked sausage)
• 1 c. diced onion
• 1 c. diced green pepper
• 1 c. diced celery

Step 3: Add the tomatoes. Stir in, cooking for 2 minutes.

• 2 c. drained diced canned tomatoes

Step 4: Add the rice. Add and cook 2 minutes, stirring constantly.

• 1 c. raw (uncooked) rice

Step 5: Add the turkey and a bunch more ingredients. Stir in, and cook 20-30 minutes, stirring occasionally.

• 2 1/2 c. chicken stock
• 2 Tbsp. Worcestershire sauce
• 3-4 Tbsp.  minced garlic
• 1 – 5 tsp.  Cajun spice mix (see above).  Start out small, adding more if you need it– it can get spicy pretty fast!
• 2 c. chopped cooked chicken or turkey

Step 6: Add the last few ingredients. Stir in and continue cooking, stirring frequently, until rice is tender.  You may need to add more liquid if it starts getting dry.

• 2 c. small shrimp (raw or cooked, and you can leave them out if you hate seafood, but it’s much better with them in!)
• 1/4 c. finely chopped parsley
• 1/4 c. finely chopped green onions

Serve in bowls with fresh French bread and a green salad…and let the good times roll!