Flexible jambalaya
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oi |
| ½ | pounds | Turkey kielbasa sausage; sliced |
| ¾ | cup | Frozen onions; chopped |
| 1 | teaspoon | Bottled minced garlic |
| 1½ | cup | Instant rice |
| ¼ | cup | White or red wine |
| 1½ | cup | Nonfat chicken broth |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Black pepper |
| 1 | can | (15-ounce) white beans; drained |
| 1 | can | (15-ounce) black beans; drained |
| Cayenne pepper or tabasco sauce | ||
| 1 | can | (14 1/2-ounce) stewed tomatoes |
| ½ | cup | Tiny shrimp |
Directions
Heat oil in large, nonstick skillet on medium-high. Cook sausage, onions and garlic in oil for 2 minutes. Add rice, wine and chicken broth. Reduce heat to medium, cover pan and cook 5 minutes. Meanwhile, combine onion powder, thyme, oregano and pepper in a small bowl or cup; add to rice mixture along with white and black beans, cayenne pepper to taste, stewed tomatoes and shrimp. Cover and cook 9 minutes over medium-low heat, stirring occasionally. Serve at once or simmer until ready to eat.
You can use andouille sausage or salami instead of kielbasa; red beans instead of white; chicken (cook it with the sausage and onions) instead of shrimp.
Recipe by: The Portland Oregonian Posted to MC-Recipe Digest V1 #781 by John Snell, jws@... on