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.
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.