I know jambalaya isn’t technically a soup or a stew but it is a one-pot meal. Does that count? And it’s SO tasty. And it’s made with turkey leftovers. After the big turkey day, I think it’s nice to have recipes that can take that leftover turkey and shake it up to give you something not as Thanksgivingy. You can tweak this to make it mild or crazy spicy. I’m kind of a wimp when it comes to andouille sausage so I like to use mild kielbasa in its place but feel free to use whichever sausage you enjoy the most.
1 T olive oil
1 1/2 cups onion, chopped (about 1 large onion)
4 cloves garlic
1 c green bell pepper, chopped
1 c red bell pepper, chopped
2 1/2 t paprika
1/2 t salt
1/2 t dried oregano
1/4 to 1/2 t cayenne pepper, depending on taste and how spicy you want it.
1/2 t freshly ground black pepper
1 c uncooked long grain rice
2 cups chicken or turkey stock
1 14 1/2 oz can of diced tomatoes, undrained
2 c shredded cooked turkey
1/2 lb kielbasa sausage, chopped (or andouille if you want it mouth-on-fire spicy!)
2 T green onions, sliced
- Heat oil in a large soup pot or dutch oven over medium-high heat.
- Add onion and garlic and saute until lightly browned, about 8 minutes.
- Stir in bell peppers and spices. Saute mixture for 1 minute.
- Add rice. Saute for 1 minute.
- Stir in stock and tomatoes with juice. Bring to boil.
- Cover and reduce heat to medium-low. Simmer for 15 minutes.
- Add turkey and sausage. Cover and cook for 5 minutes.
- Stir, sprinkle with green onions and serve.