Jambalaya
Recipe type: Stew
Cuisine: French American
Serves: 4
Ingredients
- • 2 tablespoons canola oil, divided
- • 1½ cups smoked turkey sausage, thinly sliced
- • ¼ lb boneless skinless chicken breast, cut into bite-size pieces
- • 1 cup chopped red bell pepper
- • 1 cup chopped green bell pepper
- • ½ cup chopped onion
- • 1 medium celery stalk, thinly sliced
- • 1¼ cups water
- • ¾ cup quick-cooking rice
- • ½ lb peeled, deveined raw shrimp
- • 2 dried bay leaves
- • ½ teaspoon dried thyme leaves
- • ⅛ teaspoon ground turmeric (optional)
- • 2-3 teaspoons Louisiana-style hot sauce
- • ½ teaspoon salt
Instructions
- Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add sausage and cook 3 minutes. Remove from skillet and set aside.
- In the same skillet, heat another 1 teaspoon canola oil, add chicken, and cook 2 minutes, stirring frequently, until pieces are no longer pink. Add another 1 teaspoon
- canola oil; cook peppers, onion, and celery 4 minutes or until onions are translucent. Add water and bring to a boil over medium-high heat. Stir in rice, shrimp, bay leaves, thyme, and turmeric. Return to a boil, reduce heat, cover tightly, and simmer 10 minutes.
- Remove from heat. Add sausage, remaining 1 tablespoon oil, hot sauce, and salt. Cook uncovered 2 minutes to thicken slightly but retain moist, saucy texture. Remove bay leaves. Serve with additional hot sauce, if desired.
Nutrition Information
Serving size: 1⅓ cups Calories: 305 Fat: 12g Saturated fat: 2.4g Trans fat: 0g Carbohydrates: 23g Sugar: 4g Sodium: 805 mg Fiber: 2 g Protein: 23g Cholesterol: 130mg
Please comment with your real name using good manners.