Easy Jambalaya from Leftovers Free Recipe by Kristin Omdahl
I love leftovers, but I especially love transforming leftovers into an entirely different dish (my son loves this, too!)
Today I took leftover chicken and rice (from this recipe) and transformed it into easy jambalaya with the addition of smoked sausage, frozen shrimp, a jar of salsa and beef stock.
3 cups leftover chicken
4 cups leftover rice
1 lb smoked sausage, sliced
1 lb frozen shrimp (medium, uncooked)
2 cups beef stock
1 16oz jar salsa (your preferred spice level and brand)
Add sausage, stock and salsa to a big pot and cook over medium heat for 20 minutes. Add the leftover chicken and rice and heat through. Add the shrimp just before serving and cook 5 minutes (or until opaque through).
Serve just as it is! Or you can garnish with fresh herbs (cilantro) or cheese (sharp cheddar).
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