{"id":5415,"date":"2019-01-06T00:23:52","date_gmt":"2019-01-05T23:23:52","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=5415"},"modified":"2019-01-06T00:23:52","modified_gmt":"2019-01-05T23:23:52","slug":"leftover-turkey-jambalaya","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=5415","title":{"rendered":"Leftover Turkey Jambalaya"},"content":{"rendered":"

Leftover<\/b>\u00a0Turkey Jambalaya<\/strong><\/p>\n

\n4 tsp garlic olive oil
\n1 onion, chopped
\n1 red and green pepper, de-seeded and chopped
\n4 sticks of celery, chopped
\n4 large cloves of garlic, crushed and chopped
\n4 spicy sausages or chorizo, cut into chunks
\n450g leftover Christmas meats [turkey, ham, pork]\u00a0cut into chunks
\n2 large red chillies, de-seeded and finely chopped
\n500 long grain rice
\n2 tbsp. turmeric
\n2 tbsp. Cajun spices
\n1 tsp Tabasco
\n2 pints chicken stock [use two oxo cubes]
\n3 med tomatoes, chopped
\n4 tbsp. frozen peas
\n450g prawns
\nsea salt and fresh black pepper<\/p>\n

Heat the oil in a large pan or a deep Wok. Fry the
\nonions, peppers, celery, garlic and sausage for about
\n10 minutes.
\nAdd the cooked meats, chillies, rice, spices and Tabasco,
\nstirring well so the rice is well mixed in. Pour
\nin the stock and bring to the boil. Then add the tomatoes,
\npeas and prawns. Reduce the heat to simmer
\nfor about 30-40 minutes, stirring occasionally. Taste
\nfor seasoning, adding salt, pepper and more spices if
\nrequired. Serve, enjoy with a good chunk of fresh
\nbread and a cool glass of wine<\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Leftover\u00a0Turkey Jambalaya 4 tsp garlic olive oil 1 onion, chopped 1 red and green pepper, de-seeded and chopped 4 sticks of celery, chopped 4 large cloves of garlic, crushed and chopped 4 spicy sausages or chorizo, cut into chunks 450g leftover Christmas meats [turkey, ham, pork]\u00a0cut into chunks 2 large red chillies, de-seeded and finely chopped 500 long grain rice […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1pl","jetpack-related-posts":[{"id":743,"url":"http:\/\/wenvoe.org.uk\/?p=743","url_meta":{"origin":5415,"position":0},"title":"Spiced Seafood Jumbalaya","author":"Alan Williams","date":"31st August 2016","format":false,"excerpt":"\u00a0 1 tbsp garlic oil 1 tsp smoked paprika 3 good sized garlic cloves, finely chopped 1tsp chilli flakes 1 large onion, roughly chopped 1 green pepper, seeded, cut into chunks 1 large courgette cut into chunks 150g good chorizo, skin removed, sliced 1tsp dried oregano 350g long grain rice\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3790,"url":"http:\/\/wenvoe.org.uk\/?p=3790","url_meta":{"origin":5415,"position":1},"title":"Four Spice Lamb Curry","author":"Alan Williams","date":"27th September 2017","format":false,"excerpt":"Four Spice Lamb Curry 2 tbsp sunflower oil 1 large onion, finely chopped 1 tsp each chilli flakes and ground ginger 2 tsp each ground corriander and cumin 500g lean lamb neck fillet, cubed 1 large red pepper, seeded and cubed 1 large green pepper, seeded and cubed 1 lamb\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9942,"url":"http:\/\/wenvoe.org.uk\/?p=9942","url_meta":{"origin":5415,"position":2},"title":"Chicken & Chorizo Paella","author":"Alan Williams","date":"12th July 2021","format":false,"excerpt":"Chicken & Chorizo Paella 1 tbsp olive oil 2 large chicken breasts, skinned and cut into chunks. 2 small onions, finely slices. 2 fat garlic cloves, crushed. 140g cooking chorizo, sliced. 1 tsp turmeric pinch of saffron [optional] 1 tsp paprika 300g paella rice 850ml hot chicken stock [2 chicken\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7253,"url":"http:\/\/wenvoe.org.uk\/?p=7253","url_meta":{"origin":5415,"position":3},"title":"Chicken and Chorizo Jumbalaya","author":"Alan Williams","date":"29th February 2020","format":false,"excerpt":"Chicken and Chorizo Jumbalaya 1 tbsp. garlic olive oil 2 large skinless chicken breasts, cut into bite sizes pieces 1 onion, diced 1 red pepper, thinly sliced 3 large cloves of garlic, finely chopped 100g chorizo, cut into chunks 1 tbsp. 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