How is that possible? If you recall, yesterday I made a beef and onion soup stock for beet root soup. Well, today that same beef and onion which was strained off the stock will become part of today's Jambalaya. I will add to that ground turkey meatballs along with some good ole Cajun seasonings to be served on a bed of rice.
Let's get started. Start by chopping one small onion to saute in 1 tbs olive oil and 1 tbs of coconut oil. Take 1 pound of fresh ground turkey and mix in 1/2 tsp paprika, 1/4 tsp red pepper flakes, 1/2 tsp of garlic powder and 1/4 tsp of sea salt. Take this mixture and form into bite size meatballs. Lay them right into the skillet where the onion is now turning golden brown. Pour over the top 1/4 cup of the beet root soup (broth) for liquid, then cover and let simmer on med heat for 15 min turning occasionally the meatballs and onion.
Next, you will want to boil 1 cup of white rice in 2 cups of boiling salted water. Then you will need to take from the fridge your strained out beef and onion and add to the turkey meatballs. Stir in your 'left overs' and cover once more to simmer for another 15 min. on low heat. By then, the rice should be finished, drain and ladle onto a low lipped serving plate, pour out over the top your beef and turkey meatball Jambalaya. Garnish and serve with hot sauce...on the table.
~ Tutti a Tavola!
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