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Jambalaya
Jambalaya
Yield: Makes 4 servings
In Italian, orzo means "barley," but it is actually a tiny, rice-shaped pasta. It is ideal for soups and wonderful when served as a substitute for rice, as it is in this spicy dish.
Ingredients:
2teaspoons vegetable oil
4ounces smoked chicken, cubed
1-1/2cups chopped green bell pepper
1-1/4cups chopped celery
1cup chopped onion
3cloves garlic, minced
1can (16 ounces) no-salt-added tomatoes, cut up
2bay leaves
1/2teaspoon dried thyme leaves
1/4teaspoon dry mustard
1/4teaspoon black pepper
3to 5 dashes hot pepper sauce
1cup uncooked orzo pasta
1can (15.5 ounces) red kidney beans, rinsed and drained
1/4cup thinly sliced green onions
Preparation:
1.Heat oil in large nonstick saucepan over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes. Add bell pepper, celery, onion and garlic. Cook, stirring frequently, 5 minutes or until vegetables are tender.2.Add tomatoes, bay leaves, thyme, mustard, black pepper and hot pepper sauce. Bring to a boil; reduce heat and simmer 10 minutes or until slightly thickened. Remove bay leaves.3.Cook pasta according to package directions, omitting salt. Drain, but do not rinse.4.Stir beans into tomato mixture. Cook 5 minutes or until heated through.5.Spoon approximately 1/2 cup pasta into individual bowls. Spoon jambalaya over pasta. Sprinkle with green onions. Garnish as desired.
Nutritional Information:
Serving Size:
Fiber
11 g
Carbohydrate
66 g
Cholesterol
24 mg
Saturated Fat
Total Fat
4 g
Calories from Fat
10 %
Calories
369
Protein
20 g
Sodium
712 mg
Dietary Exchange:
Vegetable
4
Starch
3
Fat
1
Other ways:
Ingredients
1/4 cup cooking oil
1 lb. smoked sausage, sliced
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped green onion
2 cloves garlic, minced
1-14.5 oz. can tomatoes, drained reserving liquid
1 1/2 cups chicken stock or water
1 teaspoon thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1 cup converted rice
1 1/2 tablespoon Worcestershire sauce
1 lb. peeled shrimp
1 lb. boneless cooked chicken, shredded
Directions
In a large heavy Dutch oven, sauté sausage in cooking oil until lightly browned. Remove sausage from pot; sauté onions, celery, green peppers, green onion, and garlic until tender. Add tomatoes, thyme, red pepper, black pepper and salt; cook for 5 minutes. Stir in rice. Mix together the stock, Worcestershire sauce and reserved tomato liquid to make 2 1/2 cups. Add mixture to the pot and bring to a boil, reduce to a simmer, add chicken, sausage and raw shrimp; cook uncovered, stirring occasionally for 30 to 45 minutes until rice and shrimp are done.
Other ways:
A spicy Cajun rice dish popular throughout the American south but most often attributed to the cooking of New Orleans. There are lots of variations but essentially it' s made with rice, ham or sausage, chicken, prawns, chillies, tomatoes and other vegetables.Cajun Chris' s jambalaya
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