JAMBALAYA WITH SHRIMP, CHICKEN SAUSAGE, BELL PEPPERS AND ONION

2 Tablespoons olive oil (I used lemon olive oil)

2 packages fully cooked feta spinach chicken sausage

½ onion chopped

½ green pepper chopped

½ yellow pepper chopped

2 Tbsp. minced garlic

1 can diced fire roasted tomatoes

1 ½ Tbsp. smoked paprika

1 tsp. oregano

1 tsp. cumin

1 c. uncooked brown rice

2 c. cooked white rice

3 c. low sodium chicken stock (I used half and half broth and water)

1 lb. shrimp, peeled and deveined

Heat oil and cook peppers & onions for 3-5 minutes until softened.  Add garlic.  Add seasonings.  Cook for 1-2 minutes more.

Stir in sliced sausage.

Add tomatoes. Simmer for a few minutes.

Add in chicken broth, bring to a boil and cover and lower heat. Cook 50 minutes until liquid is almost totally absorbed

Add in cooked white rice.

Keep warm over low heat until ready to serve, up to 15 minutes. Add more broth or water if needed.

Garnish with cilantro and/or green onions.

The kids and my dinner guest, Laura, gave this thumbs up – blogworthy rating!

 

Last Minute Easy Jambalaya

2 packages Aidell’s sausage (I used andouille and pineapple bacon)

1 box Zataran’s brown and wild rice mix

1 package Dole Chopped Salad (I used Asian Sesame Crunch

2 Tbsp. butter

2 Tbsp. olive oil

Slice sausage and cook in skillet with oil and butter.

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Meanwhile, cook brown and wild rice mix according to directions.

Once sausage is golden, add chopped vegetables.

Once rice is done, mix into sausage mixture and serve.

Jambalaya Over Brown Jasmine Rice

8 oz. sliced mushrooms

1 lb. smoked sausage, cubed

1 c. chopped bell peppers, assorted colors

1/2 large sweet onion, chopped

1 large can fire roasted tomatoes

2 tsp. salt

1 tsp. pepper mixture or cajun seasoning

1 lb. peeled, deveined shrimp

2 Tbsp. butter

Combine vegetables and sausage in bowl.

Melt butter and pour in vegetables and sausage.  Cook until vegetables begin to soften.

Add tomatoes.

Saute 45 minutes.

Add shrimp.

Cook until shrimp are pink.  It takes about 10 minutes at the most.

If you start the brown rice at the same time, it all gets done at the same time!

Delicious and easy!!

Jambalaya

2 lb. smoked sausage
1 c. chopped bell peppers, red yellow and green
1 c. black beans
1/2 c. chopped onions
Leftover shrimp

Cut sausage in thin slices and halve the slices. Brown in skillet coated with olive oil.

Add peppers and onion and cook until softened.

Stir in black beans and shrimp and heat through.

Serve over rice.

I had leftover rice, black beans and shrimp. What a great way to serve it up!

Turkey Sausage with Jambalaya Style Rice

2 lb. turkey sausage

2 Tbsp. olive oil

1 pkg frozen seasoning vegetables (onions, pepper, parsley, etc.)

4 small tomatoes

1 Tbsp. Cajun seasoning

3 C. water or broth or mixture thereof.

1 1/2 C. rice

 

Cook 2 lb. turkey sausage in a little olive oil until golden. Add one package frozen seasoning vegetables (onions, peppers, parsley). Cook for approximately 5 minutes on high.

Chop and add in four tomatoes. Cook for 10 minutes more on medium high. Season with Cajun or Creole seasoning to taste. Pull sausage out and set aside. Add in 3 cups liquid to the pan – water or broth or mixture of both. Bring to a boil. Add 1 1/2 c. rice. Stir in, lower heat to simmer and add sausage back in.

I ate my sausage with some of the fun mustard I found at the store today.

Or, if you prefer, you can mix it in with the rice, which is what the kids did.