How to Make Leftover Jambalaya – Recipe | leftovers

tHere comes a point every year when even the most ardent sandwich fancier (myself) have spilled butter and turkey-stuffed bread-sauce ideas that turn out to give the big bird a decent send-off. The much-loved Cajun/Creole classic, traditionally made with any kind of meat, is also easily adapted to festive leftovers.

to equip 20 minutes
cook 45 minutes
comfort 10 minutes
serves 4-6

Half a teaspoon of white pepper
Half a teaspoon of black pepper
1 teaspoon smoked paprika
1-2 teaspoons of cayenne pepper
to taste
1 teaspoon dried thyme
2 bay leaves
Half a teaspoon of salt
1 onion
1 stalk of celery
1 green pepper
4 green onions
3 garlic cloves
2 tablespoons goose fat, lard, or neutral oil
800 ml turkey or chicken broth
1 teaspoon Tabasco or other hot sauce
And more to serve
300 grams of long grain rice
About 400 grams of cooked turkey or chicken
About 100g leftover ham or sausage
(see step 2)

1 note about additions/substitutions…

Note that although this recipe is inspired by the drier, tomato-free Cajun school of jambalaya, the addition of turkey and ham is entirely exclusive and makes no claim to originality whatsoever. Feel free, with due apologies to Cajuns, to substitute other leftovers, from chopped vegan sausage to seafood to roasted vegetables, as needed, changing up the fat and stock accordingly.

2…and on the sausage

The main flavor in many jambalayas is AndwellSmoked pork sausage is hard to come by in the UK. This is a recipe designed to use up leftovers, so I substituted that ingredient for smoked paprika, but if you don’t have enough meat, kielbasa pieces or smoked chorizo ​​are best takeaway and should be added in Step 4.

3 Make the spice mix

Sauté the peppers, paprika, and cayenne pepper in a small, dry skillet over high heat until they begin to smell roasting, then toss them in the mortar or spice grinder to grind the peppers into a fine powder. Add thyme, bay and salt, then set aside.

4 Prepare the vegetable base

Jambalaya Felicity Kluk: Peel the onion and chop finely, chop the celery and green pepper and chop them finely.  Chop the green onions using the green and white parts, keeping them separate.  Peel and crush garlic.

Peel and finely chop the onion, and chop the celery and green pepper into small pieces (these are known as the holy trinity of Cajun and Creole cuisine, but if you don’t really like the latter, use red peppers instead). Chop the green onions using the green and white parts, keeping them separate. Peel and crush garlic.

5 Start frying

If you have any fatty cuts of pork or turkey skin, or if you're using cooked sausage, chop those up and add them to the skillet as well,

Place the fat in a wide pot with a lid and place over medium-high heat; If you have any fatty cuts of pork or turkey skin, or if you are using cooked sausage, chop that up and add it to the skillet as well, sautéing until the fat has cooked out (if using fresh sausage, slice it and fry until cooked through). Scoop out the meat and put it to one side.

6 Sauté the vegetables, then add the stock and hot sauce

Add the onion, celery, green pepper, scallion onion, and garlic to the skillet and cook, stirring regularly, until soft and translucent.  Turn down the heat if it is at any point in danger of staining.  Add the spice mix.

Add the onion, celery, green pepper, scallion onion, and garlic to the skillet and cook, stirring regularly, until soft and translucent. Turn down the heat if it is at any point in danger of staining.

Add the seasoning mixture and cook for 2 more minutes, then pour in the stock and hot sauce.

Add the seasoning mixture and cook for 2 more minutes, then pour in the stock and hot sauce.

7 Add the rice

Felicity Cloak Jambalaya.  stir in rice.

Bring to a simmer, add rice, stir once, then reduce heat slightly. Leave to simmer gently for 10 minutes, then flip the rice again – it’s important to stir the rice as little as possible, to avoid mushy results – cover with a tight-fitting lid, and reduce the heat to a minimum. Leave it to steam for 15 minutes.

Felicity Cloak Jambalaya.  Chop the turkey and chop the ham into bite-size pieces.  Once the rice is ready, and working quickly to retain as much steam as possible in the pot, add it, along with any chopped sausage, to the pan.  Flip once to distribute, then put the lid back on and leave off the heat for 10 minutes.

8 Add the cooked meat

Meanwhile, shred the turkey and chop the ham into bite-sized pieces. Once the rice is ready, and working quickly to retain as much steam as possible in the pot, add it, along with any chopped sausage, to the pan. Flip once to distribute, then put the lid back on and leave off the heat for 10 minutes.

9 Season and serve with more hot sauce

Taste jambalaya for seasoning, adjust with more salt and hot sauce, if needed, then sprinkle scallions on top and serve immediately. Serve more hot sauce on the table for those who feel Christmas has left them some make-up in the spice department.

Leave a Comment