|Nutritional Guidelines (per serving)|
This Cajun-style turkey jambalaya is a fabulous way to use leftover bird. 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. It's easy and quick to make, 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 onion (chopped)
- 1 cup celery (chopped)
- 3/4 cup green bell pepper (chopped)
- 3 cloves garlic (minced)
- 3 cups leftover turkey (cubed)
- 3 1/4 cups chicken stock
- 1 cup fresh parsley (chopped and 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
Gather the ingredients. 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 to the pan 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.
Pour in the rice and stir to combine with the vegetables. Cover and bake for 45 minutes.
Remove from the oven and sprinkle with green onions, the additional 1/2 cup parsley, and the reserved bacon.
Serve and enjoy!