Spicy Leftover Turkey and Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.
1 medium yellow onion, chopped
1 large yellow pepper (can be replaced with green or red), chopped
3 cloves garlic, minced
1 package of spicy (Hot) Italian sausage
1 small package of raw shrimp
1 can (14.5 oz.) diced tomatoes with green chilies
1 can (14.5 oz.) stewed tomatoes
1 cup chicken broth
3 cups skinless, boneless leftover turkey, chuncked
¾ cup long grain white rice
1 teaspoon Creole seasoning
2 teaspoons Louisiana hot sauce
¼ teaspoon sea salt
½ cup frozen corn
1 can (8 oz.) black beans, rinsed
In a small skillet brown Italian sausage, drain off oil and set the oil aside.
Slice sausage 1/4 thick and set aside.
Using the same skillet lightly brown leftover turkey using the oil set aside from the sausage.
Remove leftover turkey and set aside.
Using the same skillet saute onion, green pepper and garlic until tender.
Add sausage, leftover turkey, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.
Cook 6 to 8 hours on medium heat.
Add Minute Rice or per cooked rice.
Cook until the rice is tender and the shrimp turns pink.