Warming Jambalaya “A great and tasty way to use up the leftover turkey.”
Serves 8 • Prep time 15 mins • Cook time 25 mins
Ingredients:
Directions:
For the rice
For the rice stage
• 200g Tilda Pure Basmati Rice
1. Rinse the rice three times in cold water and drain well.
• 650ml chicken stock (made with 1½ stock cubes) • 2 tbsp tomato purée
2. Place the chicken stock in a large saucepan, bring to the boil and add the remaining rice ingredients.
• 1 tbsp Worcestershire sauce
3. Add the rice, cover, and cook over a very low heat for 20 minutes, stirring occasionally until the stock is absorbed and the rice is cooked. Remove the bay leaves.
• ½ tsp Tabasco sauce
• 1 tsp each dried thyme and oregano • 2 bay leaves
For the meat
• 2 tbsp vegetable oil
4. Heat the oil in a large non-stick frying pan over a high heat. Add the onion and stir-fry for 3-4 minutes, then turn down the heat to low and add the peppers, celery, spring onions and garlic and stir-fry gently for 4-5 minutes.
• 3 tsp Cajun spice mix/seasoning
5. Add the turkey and Cajun spice mix and stir-fry for 4-5 minutes.
• 1 each red and green pepper, diced
6. Add the tomatoes and parsley to the meat and vegetables in the pan. Stir to combine, then mix gently into the cooked rice. Season to taste and serve immediately with a crisp, green salad.
For the meat and vegetable stage • 450g left over turkey cut into strips • 1 onion, finely chopped
• 2 stalks celery, finely sliced
• 2 spring onions, roughly sliced
• 2 garlic cloves, peeled and crushed • 3 ripe tomatoes, roughly chopped
• Salt and freshly ground black pepper
• 4 tbsp fresh flat leaf parsley, chopped Green salad to serve
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