T.Here’s the annual point where even the most avid sandwich lover (me) thinks about filling up a turkey and pan sauce-stuffed butt to give the big bird a decent send-off. This much-loved Cajun/Creole classic is traditionally made with meats that happen to be around and easily adapts to leftovers from any celebration.
Preparation 20 min
cooking 45 minutes
holiday 10 minutes
½ teaspoon white pepper
½ teaspoon black pepper
1 teaspoon smoked paprika
1-2 teaspoons cayenne peppertaste
1 teaspoon dried thyme
2 bay leaves
½ tsp salt
1 stick of celery
1 bell pepper
4 green onions
3 cloves of garlic
2 tablespoons goose fat, lard or neutral oil
800ml turkey stock or chicken stock
1 teaspoon Tabasco or other hot saucean additional fee to further provide
300g long grain rice
400g cooked turkey or chicken
100g leftover ham or sausage (see step 2)
1 Precautions for addition/replacement…
This is a jambalaya-inspired recipe for a drier, tomato-free Cajun dish, but the addition of turkey and ham is entirely my own and does not claim authenticity. Sorry, but feel free to substitute other leftovers, from chopped plant-based sausages to seafood to roasted veggies, and change fats and stocks accordingly.
2 …and sausages
A key flavor in many jambalayas is AndouilleSmoked pork sausages are hard to come by in the UK. However, since this is a recipe designed to consume leftovers, I replaced that element with smoked paprika, but if you don’t have enough meat, chunks of kielbasa or smoked chorizo are the best substitutes and add You should… in step 4.
3 Make a spice mix
Sauté peppercorns, paprika, and cayenne in a small dry skillet over high heat until browned. Next, grind the peppercorns into small pieces by placing the chips in a mortar or spice grinder. Stir in thyme, bay, and salt, then set aside.
4 Preparing the vegetable base
Peel and finely chop the onion, cut off and finely chop the celery and bell pepper (these are known as the holy trinity of Cajun and Creole cooking, but if you really don’t like the last one, red peppers can be used instead). ). Separate the green and white parts of the scallions and chop finely. Peel and crush the garlic.
5 Start frying
Place the fat in a wide saucepan with a lid and place over medium-high heat. If you have fatty ham or turkey skin, or are using pre-cooked sausages, chop these too, add them to the pan, and sauté until the fat is released (use fresh sausages). if so, slice). Fry until heated through). Scoop out meat and set to one side.
6 Stir-fry vegetables, add dashi and hot sauce
Add the onions, celery, bell peppers, scallion whites, and garlic to the pan and cook, stirring regularly, until softened and translucent. If at any point you fear that the color will change, turn down the heat.
Add the spice mix, stir, and cook for a few more minutes before pouring in the stock and hot sauce.
7 Mix rice
Bring to a boil, add rice, mix, and lower the heat a little. Let it sit for about 10 minutes until it bubbles gently, then turn the rice over again and let it steam for 15 minutes.
8 Add grilled meat
Meanwhile, shred the turkey and cut the ham into bite-sized pieces. When the rice is ready, add these and the chopped sausage to the pan, working quickly to keep as much steam in the pan as possible. stop the fire.
9 Season and add hot sauce
Taste jambalaya for seasoning, adjust with salt and hot sauce if desired, sprinkle scallion leaves on top and serve immediately. Have extra hot sauce on the table for people.
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