Reinvented: Cajun Mussel and Turkey Sausage Jambalaya

I am by no means shy about serving leftovers but there is a definite art to it.  Most dishes can be slightly altered to seem fresh or new the next day.  Here is a great way to take Burke’s Cajun Mussels from one fabulous dinner and transform them into a kicking Jambalaya, good enough to fool your family or even to serve to house guests.

Serves 4


2 cups cooked rice

2 Tbs olive oil

4 celery sticks, finely sliced

1 package Spicy Turkey Sausage (6 fat links), cut into 1″ pieces

1/2 recipe Cajun Mussels

In a large, deep saute pan (one with a lid) over medium-high heat add your olive oil and sliced celery.  Cook for about 2 minutes then mix in gumbo file powder.  Cover with lid and cook for 1-2 minutes more or until celery starts to turn translucent.  Remove celery into a small bowl, reserve for later.

Next, add your cut sausage links to the pan and cook until nicely browned on all sides (you may need to work in 2 batches).  Add your cooked celery, your rice, and a 1/2 recipe of Cajun Mussels.  Stir with a slotted spoon to fully combine.  Cook about 5 minutes until warmed throughout and serve with a bold beer or a rich red wine.



3 thoughts on “Reinvented: Cajun Mussel and Turkey Sausage Jambalaya

  1. Pingback: Cajun Mussels « Cooking with Aurora

  2. Pingback: Sausage Lovers Stuffing « Cooking with Aurora

  3. Pingback: Jambalaya Stuffing « Cooking with Aurora

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