QUICK AND HEARTY JAMBALAYA

1 lb kielbasa, sliced into 1/2-inch thick circles

1 lb boneless skinless chicken, cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped bell pepper
4 garlic cloves, minced
2 tbsp butter
1 can (14 1/2-oz) diced tomatoes with juice
1 can (6-oz) tomato paste
1/2 tsp hot pepper sauce
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/2 lb uncooked shrimp, medium, peeled, deveined
Hot cooked rice for serving

Melt the butter in a Dutch oven; add kielbasa, chicken, onion, celery, bell pepper, and garlic and sauté until the chicken is lightly browned. Stir in the tomatoes, undrained, tomato paste, hot pepper sauce, cayenne, garlic powder, and black pepper. Bring mixture to a boil; reduce heat and simmer, covered, about 8 minutes or until chicken is cooked through. Stir in the shrimp, replace lid and cook on low 4 to 5 minutes or until shrimp has turned pink.

Serve over the hot rice in individual bowls.

Yield: 8 servings

Note: This recipe can be cooled and then kept in the freezer for up to 2 months.

file photo used for reference only

QUICK & EASY SHRIMP AND SAUSAGE JAMBALAYA

 

1 tsp olive oil

1/2 lb andouille sausage, cut into 1/4-inch rounds
1 bag (16-oz) frozen onion and bell pepper mix
1 can (14-oz) chicken broth
2 cups instant brown rice, uncooked
8 oz raw shrimp, peeled and deveined

Heat oil in a nonstick Dutch oven over medium-high heat; add sausage and onion/pepper mix sautéing until veggies are tender.

Add the chicken broth to the Dutch oven and bring mixture to a boil. Add the rice, cover and cook for 5 minutes.

Stir the shrimp into the mixture, replace lid, remove from the heat and allow to sit for 5 to 7 minutes until shrimp is opaque and the rice is tender. Fluff rice with a fork before serving.

Yield: 4 servings

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1-2-3 JAMBALAYA

 

This is a repost of a recipe from February 2014 thus the reference to Mardi Gras.

I am not someone who enjoys jambalaya and I am not interested in Mardi Gras but I know many of you are. For those who are I pulled this recipe from Johnsonville Sausage for your Fat Tuesday celebration.

1 package (13.5 ounces) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch coins

1/2 pound medium raw shrimp, peeled and deveined OR boneless, skinless chicken breast, cut into 1- inch cubes

• 2 teaspoons Creole seasoning
• 1 teaspoon olive oil
• 1 box (8 ounces) jambalaya rice mix
• 1 can (14 ounces) diced tomatoes, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 2 tablespoons parsley, chopped
• In a bowl, toss Johnsonville® Andouille Dinner Sausage, shrimp or chicken and Creole seasoning. In a skillet, cook the sausage mixture in oil over medium heat until shrimp or chicken is fully cooked; set aside.
• Prepare jambalaya rice mix according to package directions, adding half of the tomatoes.
• About ten minutes before the rice is done and while it is still firm, add the remaining tomatoes, Worcestershire sauce, hot sauce and parsley. Partially cover and finish cooking. Stir in sausage mixture.
• To serve, taste and adjust seasonings, adding a little additional Creole seasoning if you want it more spicy. Spoon into large bowls.
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QUICK AND EASY CHICKEN & SAUSAGE JAMBALAYA

1 lb skinless boneless chicken breasts cut into bite-size pieces

1/2 lb smoked sausage, cut into slices
1 pkg (6.8-oz) rice and vermicelli mix with Spanish seasoning
2 cups water
1 can (14-oz) seasoned chunky tomatoes with juice

Spray a large nonstick skillet (that has a lid) with nonstick cooking spray and heat over medium-high heat.  Add the chicken and cook about 5 minutes, stirring often, or until lightly browned.  Remove chicken from skillet and set aside.

Cook the rice and vermicelli in the skillet, stirring almost constantly, until golden brown.  Gradually stir in the seasoning from the mix, the water, and the tomatoes; bring to a boil.  Stir in the sausage and the browned chicken.  Place lid on skillet and cook on low approximately 20 minutes or until the liquid is absorbed and chicken is cooked through.  Stir occasionally during this time.

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Yield: 6 servings

Note: This is also a recipe diabetics can enjoy as each serving has only 11 grams carbs and 24 grams protein.