Leftover turkey? Turn it into this delicious Leftover Turkey Jambalaya. Leftovers never tasted so good! Add a crusty loaf of French Bread and you have a delicious and spicy dinner.
It’s not even Thanksgiving yet and I’m already talking about leftover turkey. That’s the life of a food blogger. 🙂
I think I get as excited planning what I’m going to do with Thanksgiving leftovers as I do planning the big meal itself. Of course there has to be at least one meal of turkey sandwiches on squishy white bread with lots of Duke’s mayonnaise. But after that I’m ready for a meal that makes use of Thanksgiving leftovers but doesn’t taste at all like Thanksgiving.
I think turkey tastes even better than chicken in Jambalaya. It has an ever so slightly bolder, gamier flavor that really stands up well to the spices in jambalaya.
Be sure to keep this recipe in mind if you have leftover turkey. And if you don’t have leftover turkey, just use chicken instead.
Try These Other Jambalaya Recipes:
- 2 tablespoons Vegetable or Olive oil, divided
- 1 pound andouille or kielbasa sausage, sliced
- 1 yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (8-ounce) can tomato sauce, undrained
- 2 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1 teaspoon Tabasco sauce, I like the garlic flavor sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 cup long grain rice
- 2 cups diced turkey
- Heat 1 tablespoon oil in a Dutch oven. Add sausage and cook until browned. Remove sausage with a slotted spoon and set aside.
- Add remaining oil to the grease in the Dutch oven. Add onion, green pepper and celery and cook until soft, about 5 to 7 minutes, stirring occasionally.
- Add garlic and cook 1 minute.
- Add diced tomatoes, tomato sauce, chicken broth, Worcestershire sauce, Cajun seasoning, Tabasco sauce, pepper, and thyme.
- Bring mixture to a simmer and stir in rice and reserved sausage. Cover and cook on low, stirring occasionally, for 20 to 25 minutes. I like to cook it uncovered for the last 5 minutes to help thicken it up.
- Stir in turkey and serve.
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