This is very loosely based on Louisiana red beans and rice, particularly a version I had at Duck’s Eatery with smoked lamb breast and a fantastic coconut rice. We always have lamb and turkey on our Thanksgiving table, so this version morphed into the perfect opportunity to use up any leftovers from our table. It will work with all leftover turkey if that’s the main protein taking up real estate in your fridge, but I did like using about half of another kind of meat to add a bit of flavor and balance. I also think a good amount of smoked sausage would be perfect here to bring this closer to a traditional red beans and rice (or perhaps a drop or two of liquid smoke, if you have it!)
I used short grain rice because that’s what I usually have on hand (and what, if I remember correctly, they used at Ducks). Coconut-cilantro rice generally uses long grain, and you should feel free to use that if that’s what you prefer! If you opt for long grain, increase the coconut milk to 1 cup and the water to 1 1/4 cup.
This might also be a chance to use any vegetables you might have left after Thanksgiving — in one version I added a few bunches of chopped kale in the last 30 minutes or so and found it a welcome addition. This is full of room for variation. But I’ll stop there, before I mangle this Louisiana tradition any further.