Jambalaya with Smoked Turkey Sausage and Chicken
Jambalaya is a Creole dish of Spanish and French influence.
- 2 Tbsp canola oil, divided 30 mL
- 1 1/2 cups smoked turkey sausage, thinly sliced 375 mL
- 1/4 lb boneless, skinless chicken breast, cut into bite-size pieces 125 g
- 1 cup chopped red bell pepper 250 mL
- 1 cup chopped green bell pepper 250 mL
- 1/2 cup chopped onion 125 mL
- 1 medium celery stalk, thinly sliced
- 1 1/4 cups water 300 mL
- 3/4 cup quick-cooking brown rice 175 mL
- 1/2 lb peeled, deveined raw shrimp 250 g
- 2 dried bay leaves
- 1/2 tsp dried thyme leaves 2 mL
- 1/8 tsp ground turmeric (optional) .5 mL
- 2-3 tsp Louisiana-style hot sauce 10-15 mL
- 1/2 tsp salt 2 mL
- 1. Heat 1 tsp (5 mL) canola oil in a large nonstick skillet over medium-high heat. Add sausage and cook 3 minutes. Remove from skillet and set aside.
- 2. In the same skillet, heat another 1 tsp (5 mL) canola oil, add chicken, and cook 2 minutes, stirring frequently, until pieces are no longer pink. Add another 1 tsp (5 mL) 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 tighly, and simmer 10 minutes.
- 3. Remove from heat. Add sausage, remaining 1 Tbsp (15 mL) canola 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.
1 1/3 cup (325 mL)
|Total Fat||12 g|
|Saturated Fat||2.4 g|
Jambalaya is notorious for being complicated and taking a long time to make but not this time! Enjoy the taste of Nawlins with just a few easy steps.
Shrimp Salad with Golden Raisin Vinaigrette
Shrimp, dried chilis, and coriander are classic to many a coastal south Indian meal. The yellow split peas, when used as a spice, as in this recipe's blend, is a hallmark of cooking the south Indian way. When the shrimp is pan seared with shallots (yet another "southie") and served over a bed of salad greens (never eaten in traditional Indian meals) that's drizzled with golden raisin (a component in many an Indian dessert, used here to offset the pungency from the dried red chilies in the shrimp) vinaigrette, the end result is nothing short of magic.