Turkey Jambalaya
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Essential Ingredient:
Leftover turkey
500g diced cooked turkey

2 tbsp oil

1 large onion, chopped

200g celery, diced

400g diced bacon

1 green pepper

1 clove garlic, crushed

200g uncooked rice

700g jar tomato sauce (passata)

600ml chicken stock

1 bay leaf

2 tbsp chopped parsley

½ tsp thyme

½ tsp Worcester sauce

pinch cayenne pepper

To serve:
Seasonal vegetables.
A traditional Creole dish that brings a taste of Louisiana to your dining room.
  1. Heat the oil and fry the onion, celery, bacon, pepper and garlic until soft but not brown.
  2. Add the remaining ingredients apart from the turkey.
  3. Bring to the boil, reduce heat and simmer for 25 minutes, stirring occasionally.
  4. Add the cooked turkey and cook for a further 5 minutes, until the turkey is piping hot. Serve immediately.
  5. Please ensure turkey is piping hot before serving.
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