Everyone who knows me or is even familiar with me knows I hate to waste (come on, I’m from the Third World!). My too-small clothes go on a hand-me-down mission between my fabulous sisters and my mom, I reorganize several times a year for the sake of not having to throw anything semi-useful away, and I never throw out food if I can avoid it! But, obviously, nobody likes eating the same dish all week-long, and I’m no exception, so I make it my challenge to bring new life to already prepared food so I’m economical, environmental, and inventive!
My very first tip when it comes to reusing leftovers is to package all components separately! If you have leftover pasta, sauce, and meat, give them all their own Tupperware or Ziploc bag– just because you enjoyed them all together tonight doesn’t mean that’s the only way to serve and eat them! This way, you can utilize each component separately and not be confined to say, eating the same chicken with the same rice because they got all over each other in the same box!
I had a turkey burger patty left from the Carl’s Jr. imitation the night before, and since Drew hasn’t gotten used to his weird new work schedule (lunch at 10 am!) yet, he brought home some El Pollo Loco chicken that his work had provided for lunch. When I see two different already-cooked meats, I immediately think of jambalaya. What’s brilliant about a dish like this is that you can add virtually anything you want as far as spices and veggies, and you only dirty one pot! Depending on your stove, pot, and ingredients, it will be ready in 30-45 minutes! Drew loves this one because it has some heat and lots of developed flavors that play off the spice, and it’s so hearty and filling, all in one plate! He’s gladly been taking the leftovers to work for lunch!
Cook up a steamy Cajun meal from leftovers!
To see the recipe, read more.
Because we’re utilizing already cooked chicken and turkey, start by chopping up the meat (and removing any skin from chicken) and setting it aside–we need to let the veggies cook before adding the meat so we don’t overcook it and dry it right out. The flavors of jambalaya are so versatile you can use virtually any leftover meat you have–shrimp is especially delicious, but any steak, pork, ground beef, even lamb would be so good, just make sure to chop everything into bite-sized pieces for consistency.
Chop 1/2 onion into small pieces, and mince 2-3 cloves of garlic. Prepare your raw (or even cooked, just pitch them in later with the meat) veggies too, chopping everything to small, bite-sized pieces. I used red bell pepper, and I normally toss in some carrots, but really any veggies work, even squashes, other varieties of peppers, corn, green beans, peas, even potatoes! Next time I might add a can of sweet corn kernels, and I’ve even considered adding beans!
Heat about 2 tablespoons olive oil in a deep pot (I use a little 6-quart one, but I only cook for 2-4). Sauté the garlic and onions until the onions become transparent, about 5 minutes. Reduce the heat, and add your veggies. Sauté your veggies, continually mixing so everything cooks though, for about 5 minutes or until they look tender. Add in one 14.5 ounce can diced, chopped, or crushed tomatoes (you can use the ones with chiles added for an extra kick), and 1 1/2 cups white rice. Stir and bring to a boil. Simmer as the rice absorbs the liquid, and add your spices. I like 1-2 teaspoons cumin for that smoky, earthy flavor, 2 teaspoons paprika, 1/2 teaspoon chili powder, a bit of garlic powder, a sprinkle of red pepper flakes, and a bay leaf. Season with salt and pepper, and reduce the heat to medium-low. Feel free to add water or (my preference) chicken stock as the rice absorbs the liquid, and when the rice is about 5 minutes from being done (still firm but getting fluffy), add in your cooked meat and any cooked veggies. Stir and simmer an additional 5 or 10 minutes until the rice softens completely, turn off the heat, let cool, and serve!
This dish is so hearty and filling we didn’t need salad or bread, but one of my favorite ways to serve jambalaya for company is with fresh cornbread and a salad with spicy greens and honey mustard dressing. But since the dish itself is so adaptable, so are the servings! Try it with your favorite meats, spices, and veggies and transform your boring leftovers into a brand new dinner tonight!
Mmmmmmmm!
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