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Jambalaya

19 Apr

My favorite southern food – Jambalaya – a one pot dish with meat, seafood, vegetables and starch.  The rice is cooked with chicken stock, and combined with seafood and meat and seasoned with fresh herbs and a tangy and spicy sauce.

Ingredients:

  • 1 cup turkey sausage, diced
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 2 clove garlics, minced
  • 1.5 cup chicken, cut into bite size
  • 1 cup of long-grain rice
  • 2.5 cups low-sodium chicken stock
  • 1 can (14 oz) crushed tomatoes (and/or diced tomatoes)
  • 1 tablespoon tomato paste
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 red bird-eye chili, chopped
  • 16 medium shrimps, peeled and deveined
  • 1 teaspoon Tabasco or other hot sauce
  • Salt and pepper to taste
  • 1 green onion, chopped

Directions:

  1. Heat oil in large skillet or pan over medium heat.  Add turkey, cook for 1 minute or until lightly browned.  Add garlic, onions and green pepper.  Stirring occasionally for 3-4 minutes.
  2. Clear off a space in the middle of the pan. (See picture)  Add the chicken and cook for about 2 minutes.
  3. Stir in the rice, stock, tomatoes, tomato paste, cayenne, chili, Tabasco, and bay leaves.  Turn the heat to low, cover, and simmer for 20 minutes, until nearly all the liquid has been absorbed by the rice.
  4. Uncover, add the shrimp, and cook for 2-3 minutes, until the rice is tender and the shrimp is cooked through.  Discard the bay leaves.  Season with salt and black pepper.  Green onions for garnish.
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One response to “Jambalaya

  1. Cynthia

    October 4, 2014 at 3:42 pm

    Just wanted to let you know that it might be a good idea to suggest alternative sausages in case turkey can’t be found. In my case, I tried many places but none had any. Having researched jambalayas on Google, I found that popular sausages to use in them include Andouille and Kielbasa. Andouille also proved impossible to find for me; apparently it’s just more popular in some regions than others. I ended up buying a variety of Kielbasa called Krakowska. I assume it’ll be as good as your turkey sausage though. :)

     

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