Red Bean Jambalaya with Turkey
I am a sucker for Red Bean Jambalaya. Add some leftover turkey, and you have got the perfect way to reimagine some Thanksgiving leftovers!
I’m always trying to find ways to put a thanksgiving leftover dish together that just isn’t thrown in the microwave and nuked. A little thanksgiving turkey, some Cajun seasonings and a can or two of BUSH’S® Dark Red Kidney Beans is a great start!
This is a standard jambalaya dish, with a little extra kick of comfort from that leftover turkey and BUSH’S® Dark Red Kidney Beans.
Now I don’t know what exactly it is about adding beans to any dish, but ESPECIALLY when it’s rice and beans – I’m always instantly in that comfort mood!
Now, I know jambalaya isn’t ALWAYS made with beans, but I love dirty rice and beans, and I love jambalaya, so this combo, with an add of some leftover turkey is an easy way to keep that comfort meal going on into a long Thanksgiving week!
And while we’re on the topic of beans, let’s talk BUSH’S Beans. After 110 Years, BUSH’S is still family-owned and cares deeply about what’s in their food and how they make it. My ears perk up when I hear something like that because I have assurance that I’m putting the best quality product on the table for my family, no matter what I’m whipping up!
With the flavor and texture of BUSH’S Beans, along with some heartly leftover Thanksgiving turkey, you may ask yourself why you didn’t just whip this up along with all the fixings Thanksgiving Day!
My Red Bean Jambalaya recipe can be as simple or complex as you like. If you have leftover rice, use leftover rice. And if there are other proteins you’ve got in the fridge, throw them in, my friend! I cooked this up from scratch, and it took about 45 minutes for the rice to cook through.
But if you’re using pre-cooked rice – you’re going to have dinner on the table in about 20 minutes – Turkey, beans and all those wonderful Cajun flavors combined!
Red Bean Jambalaya with Turkey
Ingredients
- 3 tbsp extra virgin olive oil
- 1 lb andouille sausages sliced
- 1 cup onions chopped
- 1 cup red and green bell peppers chopped
- 2 ribs celery diced
- 4 cloves garlic minced
- 1 15 oz can crushed tomatoes
- 1 can 16 oz BUSH’S® Dark Red Kidney Beans
- 2 cups white rice
- 4 cups chicken stock
- 1 lb leftover turkey meat
- 2-3 tsp Cajun seasoning
- 3-4 sprigs thyme
- 2 bay leaves
Instructions
- Heat olive oil in a 16-inch skillet, add andouille sausage and cook for about 3-4 minutes; place on a plate and set aside.
- Add onion celery, bell peppers and garlic and sweat down about 5-6 minutes.
- Pour in BUSH’S® Dark Red Kidney Beans, then stir in rice, crushed tomatoes ,chicken broth, Cajun seasoning, thyme and bay leaves.
- Bring to a boil, then reduce to a simmer. Cover and let cook for about 30-45 minutes, stirring occasionally until rice is soft.
- Stir in leftover turkey meat and andouille sausage and let sit for about 5-10 minutes; remove bay leaves and season with salt to taste; enjoy!
Nutrition
