This Cajun-style turkey jambalaya is a fabulous way to use leftover turkey. Jambalaya is extremely versatile, so feel free to vary the ingredients to suit your family's tastes. You can make this jambalaya with leftover pork or ham, or use diced cooked chicken in the dish.
We always buy a turkey big enough to have 1 pound left over for this jambalaya. It's easy and quick...ideal for the day after you've spent so much time cooking. This is also a good dish for a party when the stovetop is being used for other dishes, as it is cooked in the oven.
- 4 ounces bacon, coarsely chopped
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 3/4 cup chopped green bell pepper
- 3 cloves garlic, minced
- 3 cups leftover turkey, cut into cubes
- 3 1/4 cups chicken stock
- 1 cup chopped fresh parsley, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1 1/2 cups raw rice
- 1/2 cup sliced green onions
- Preheat the oven to 350 F.
- Cook the bacon over medium heat in a large heavy ovenproof pot or Dutch oven until the bacon fat is rendered and the bacon is crisp. Remove and crumble the bacon and set it aside.
- Add the onion, celery, bell pepper, garlic and turkey and sauté in the bacon drippings for 20 minutes, stirring often.
- Add the stock, 1/2 cup of the parsley, salt, pepper, marjoram, cayenne, and bay leaves and bring to a boil. Add the rice and stir to combine with the vegetables; cover and bake for 45 minutes.
- Dish up and sprinkle with green onions, the additional 1/2 cup parsley, and the reserved bacon.
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- Turkey Boudin Balls
- Turkey Noodle Casserole
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|Nutritional Guidelines (per serving)|
|Total Fat||32 g|
|Saturated Fat||9 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||4 g|