Steaming Plate of Spicy Turkey Jambalaya

We are adding back a feature we attempted to start back in August 2005, a regular recipe. Here is one perfect for your Christmas leftovers.

“Christmas is soon approaching and many of us will be sitting down in a little less than a week to a huge turkey dinner. For the cooks in the family, the turkey dinner is a true feat of ability. Trying to get the turkey nicely browned, the sprouts perfectly cooked, the potatoes roasted to crispiness, all while keeping the in-laws and children at bay, truly requires immense planning and timing abilities and tests the skill of even the most talented chef. It’s no wonder then that after Christmas dinner is over, the cook is exhausted and ready to throw the turkey some place where it will never been seen again! Don’t do it! There are so many brilliant ways of using those turkey leftovers that aren’t just boring sandwiches and microwaved leftovers. My absolute favourite way of using turkey leftovers is to make a hearty jambalaya full of spices and vegetables.”

Catherine at St Margarets Kitchen

Spicy Turkey Jambalaya

300 grams (1 1/2 cups) brown rice
750 ml (3 cups) turkey or chicken stock
100 grams (1/2 cup) cooked turkey
6 creole sausages from Armstrong’s
1/2 an onion roughly chopped
2 portobello mushrooms roughly chopped
1 roughly chopped green pepper
1 can crushed tomatoes
1/2 courgette roughly chopped


  1. Boil the turkey stock and add the rice and turkey to it. Turn the heat down to low and cook until all the water has evaporated and the rice is soft (about 30 minutes)
  2. Remove the sausage meat from the casings and brown it in a large pot.
  3. Add the onion, mushrooms and peppers to the sausage meat and brown for a further 5 minutes.
  4. Add the canned tomatoes and the rice to the large pot. Bring to a low boil. # Add courgette and cook for 5 minutes.
  • Serves: 4
  • Cooking time: 40 minutes
  • Active time: 10 minutes

See the original recipe on St Margarets Kitchen website