Stuffed baked sweet potatoes filled with a quick and easy version of jambalaya (minus the rice) is a fun twist on the smoky, spicy Cajun recipe. Whether you use a rotisserie chicken or leftover turkey from Thanksgiving, your family will love this simple dinner recipe of Jambalaya Stuffed Baked Sweet Potatoes.
Jambalaya Stuffed Baked Sweet Potatoes
Disclaimer: I’m partnering with Tuttorosso to bring you this recipe. As always, all opinions are my own.
We are going to have sixteen people around our Thanksgiving table. Sixteen! And most of them are arriving on Wednesday evening or Thursday morning and staying until Sunday. So we aren’t just talking about having to prepare a Thanksgiving feast for sixteen, we are talking about needing breakfast, lunch, dinner, snacks, and sweets to satisfy sixteen people for several days.
And my family can eat. Thanksgiving leftovers will only get us so far.
So I’ve basically been spending the past couple of weeks trying to clear out my freezer, fridge, and pantry to make room for all of the pre-turkey dinner ingredients, post-turkey dinner remains, and everything else in between. If you think people get creative with their leftover turkey, you should see how creative I’ve gotten with the random leftovers and ingredients I’ve had stashed around the house. It’s almost been laughable as I ask everyday in my No-Fuss Food and Fun Community on Facebook what everyone is having for dinner, and my answer is usually something along the lines of “this chicken I pulled out of the freezer, with a bit of rice for one kid, salad for me, a random medley of vegetables and something else entirely for the Hubby.”
Bu then sometimes trying to reinvent random leftovers means you end up with something as delicious as this…
Jambalaya Stuffed Baked Sweet Potatoes are a delicious and nutritious way to reinvent your leftover Thanksgiving turkey, some cooked chicken breasts you might still have in the fridge, or even a rotisserie chicken you pick up from the store. The jambalaya mixture is loosely based on the recipe for the traditional dish I found on Gimme Some Oven, and while it still has many of the essential elements of a good jambalaya, like peppers, sausage, and shrimp, I made a couple changes to make it come together super fast. First, instead of starting with raw chicken, I used leftover turkey, though of course chicken will work too, and, this will certainly upset the purists, I ditched the rice.
Instead, this kicked up stew was loaded inside some baked sweet potatoes for the super tasty combination of sweet and spicy that I am totally addicted to (Exhibit 1: Buffalo Chicken Shepherd’s Pie). You can totally enjoy it like this, which makes it an awesome grain free meal that, as long as you omit or substitute the Worcestershire sauce with a paleo-friendly replacement, can be a great paleo meal.
Or, as I am apt to do, you can totally add some cheese to these Jambalaya Stuffed Baked Sweet Potatoes, then pop them back into the oven to make the cheese all nice and melty.
This meal was a hit with the whole family, though I did add a bit of plain Greek yogurt on top of the boys’ in order to tone down the spice a bit.
So when you are buying everything for your holiday feast or grabbing that rotisserie chicken, make sure you pick up a can of Tuttorosso Diced Tomatoes. Way back in this Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce recipe, one of my earliest blog posts, I mentioned that Tuttorosso has long been my choice for canned tomatoes. So I am thrilled to partner with them to create and share recipes featuring their products. And I am not alone in my love of Tuttorosso since they are the best-selling Italian inspired canned tomato product in America. The amazing flavor I love comes from the attention to quality by this family-owned company, as well as the special non-BPA can liners that lock in freshness. You can use the Store Locator to find Tuttorosso near you, or their products can also show up on your doorstep if you purchase from Amazon.
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Now that looks tasty, but personally, I’ll take the cheesy option for these Jambalaya Stuffed Sweet Potatoes!
Here’s the recipe for Jambalaya Stuffed Sweet Potatoes…
- 4-6 sweet potatoes
- 1 tablespoons olive oil, plus additional for potatoes
- 1 rib celery, diced
- half a small onion, diced (about ¼ cup)
- 1 small green bell pepper, cored and diced
- 1 clove garlic, minced
- 2 cups leftover turkey or chicken, cubed
- one 3-4 oz link andouille or other smoked sausage, halved lengthwise and thinly sliced
- one 14 ounce can Tuttorosso Diced Tomatoes
- 1 Tablespoon Worcestershire sauce (omit or use a Paleo-friendly recipe to make this recipe Paleo)
- 2 teaspoons Cajun or Creole seasoning (more or less to taste)
- 8 oz raw shrimp, peeled and deveined (halved lengthwise if they are large)
- salt and pepper
- About ½ to 1 cup shredded White Cheddar or Monterey Jack cheese (omit for Paleo)
- Preheat oven to 400°F. Lightly coat sweet potatoes with olive oil and a sprinkling of salt, wrap in aluminum foil, and bake for 45-60 minutes, or until tender. Time will depend on the size of yor sweet potatoes. Alternatively, you can cook them in the microwave or slow cooker.
- In a large skillet, heat olive oil over medium heat.
- Add celery, onion, bell peppers, and garlic and saute for about 5-7 minutes, stirring occasionally, until the vegetables are translucent and tender.
- Add the sausage and turkey, and continue cooking, stirring occasionally for an additional 5 minutes, or until the sausage is browned.
- Stir in the diced tomatoes, Worcestershire sauce, and Cajun seasoning,
- Bring to a simmer and reduce heat to low.
- Stir in the shrimp and continue to simmer, stirring occasionally, until the shrimp are pink and cooked through. Season to taste with salt and pepper and additional Cajun/Creole seasoning, if needed. Remove from heat.
- Remove the potatoes from the foil and place in a baking dish. Cut a slit down the middle of each one and open.
- Fill each potato with Jambalaya mixture and, if using, top with about two tablespoons of cheese, or as much as desired.
- Return to the oven at 400°F for 5-10 minutes to heat through and melt the cheese.
If you like this recipe you’l love these…
- Cranberry BBQ Turkey Stuffed Sweet Potatoes
- Shepherd’s Pie Loaded Baked Potatoes
- Lasagna Stuffed Acorn Squash