Thankful For Leftover Turkey Jambalaya

• 3 links andouille sausage - cooked and cut into bite size pieces
• 2 cups turkey - cut up
• 1 yellow onion - chopped
• 1 green bell pepper - chopped
• 2 ribs celery - chopped
• 2 cloves garlic - chopped
• 2 tablespoons olive oil
• 2 cups Zatarains long grain white rice
• 1 cup Abita Amber (or other amber) beer
• 1 cup water in addition to the beer to make 4 c liquid
• 2 tablespoons fresh thyme
• 2 cups canned whole tomatoes
• 4 tablespoons Joe's Stuff (or other cajun seasoning)
• 1 teaspoon cumin
• 1 tablespoon smoked sweet paprika
• 1/2 cup chopped fresh parsley

1. Heat the olive oil on medium high in a large pot, add the onion, celery and bell pepper. Cook 3-4 minutes.
2. Add the garlic, andouille and turkey, along with the Joe's Stuff and paprika. Cook 2-3 more minutes.
3. Hand crush the tomatoes and add them. Add all remaining ingredients except the parsley.
4. Bring to a boil, then turn the heat down and cover-cook until the rice is done, about 20 minutes. Stir in the parsley and serve.

links andouille sausage, turkey , yellow onion, green bell pepper, celery, garlic, olive oil, zatarains long grain, amber, water, thyme, tomatoes, cumin, paprika, parsley

Taken from food52.com/recipes/1963-thankful-for-leftover-turkey-jambalaya (may not work)