Jambalaya 12/04

[Lchiles]

I haven't seen a review of this yet...So here goes...We really enjoyed this..Pretty much stuck with the recipe, and thought it was very good...A definite repeater...Makes quite a bit..LaurieC

[lorilei]

Was it spicy? Full-flavored at least?

Just wondering, as I'm always suspicious of "easy" weeknight jambalaya.

That said, the recipe did catch my eye, and I've contemplated giving it a try.

[Peggy]

lorilei,

I made it earlier this month and it was very mild, which surprised me. I've always thought it was much spicier but this recipe wasn't. It made lots and was flavorful - just on the mild side.

Peggy

[Lchiles]

I forgot to mention that I did increase the red pepper a little bit...Also served it with hot sauce at the table...It is a little tame, but you can "kick it up a notch" if you like..I thought it was very flavorful. LaurieC

[imloulou]

I made this last week for my family...everyone loved it! It is a simple, quick, tasty Jambalaya. Great for a weeknight.

I am making it again next week!

[imloulou]

Here is the recipe:

Jambalaya

This Creole dish is a breeze to prepare and works well for busy nights after holiday shopping. It's great when you need a meal that can stand for a while once it's ready, and it reheats well. Serve with hot sauce.


2 tsp vegetable oil
1/4 lb skinless, boneless chicken breast, cut into bite-sized pieces
1/4 lb skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup chopped smoked turkey sausage (about 4 ounces)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
2 3/4 cups fat-free, less-sodium chicken broth
2 tsp paprika
1/2 tsp dried thyme
1/4 tsp ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 lb large shrimp, peeled, deveined, and chopped
1/4 cup thinly sliced green onions



1 Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

2 Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.

3 Yield: 6 servings (serving size: 1 1/3 cups)

[dlaboriel]

Originally posted by imloulou
Here is the recipe:

Jambalaya

This Creole dish is a breeze to prepare and works well for busy nights after holiday shopping. It's great when you need a meal that can stand for a while once it's ready, and it reheats well. Serve with hot sauce.


2 tsp vegetable oil
1/4 lb skinless, boneless chicken breast, cut into bite-sized pieces
1/4 lb skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup chopped smoked turkey sausage (about 4 ounces)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
2 3/4 cups fat-free, less-sodium chicken broth
2 tsp paprika
1/2 tsp dried thyme
1/4 tsp ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 lb large shrimp, peeled, deveined, and chopped
1/4 cup thinly sliced green onions



1 Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

2 Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.

3 Yield: 6 servings (serving size: 1 1/3 cups)


Thanks for posting the recipe, Imloulou:)

[imloulou]

You are welcome!!