Jambalaya is a Creole/Cajun one pan rice dish, very similar to the Spanish paella, that is designed as a cheap, but wholesome dish to use up any leftovers.
This time I made it with turkey, but it can be made with chicken, chorizo, prawns or even a combination. It is such a simple recipe that is easily doubled or tripled, if you have guests, with an incredible flexibility of which vegetables to add. My standard is this one with pepper, mushroom and tomato, but spinach, sweetcorn, courgette and carrot have also regularly been used. It is often one of my end of the week dishes I make to use up any leftover vegetables. It is a bit like a hug in a bowl and I find it one of my most comforting meals. Typically the Creole version contains tomatoes, so is more saucy, whereas the the Cajun variety is made without tomatoes and tends to be drier.