Thursday, March 31, 2016

New and Improved Jambalaya

I love to use leftover smoked turkey in Jambalaya.... the recipe I have on here from an earlier post is good, but the last couple of times I have made it the rice gets mushy.... I saw this on Rachel Ray one day and she made the Jambalaya and rice separately. I had to give it a try. I didn't follow Rachel Ray's to the T... I tweaked it a bit for our tastes, and what I had on hand. If you would like the original recipe click here. I also cooked 1 cup Jasmine rice and 1 cup  Quinoa according to the package directions, then I combined the two. I think it makes the rice just a little bit more on the healthy side.
Hope you enjoy!

New and Improved Jambalaya 
adapted from Rachel Rays 'Everything Jambalaya"
1 cup enriched white rice (I use Jasmine)
1 cup Quinoa
1 tablespoon extra-virgin olive oil
1-14 oz. package smoked sausage, sliced in about 1/4 inch thick slices, on the diagonal
2 cups leftover cooked chicken or turkey, chopped into bite-size pieces (I use leftover turkey)
1 medium onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped 
1 bay leaf, fresh or dried
Several drops hot sauce
2 pinches cayenne pepper
2 to 3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1 (14-ounce) can or paper container chicken stock or broth
1 teaspoon cumin
1 rounded teaspoon chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
Coarse salt and black pepper
Chopped scallions or green onions, for garnish if desired
Fresh thyme, chopped for garnish if desired

Cook rice and quinoa according to package directions. (I mix them together after they are cooked)

Place a large, deep skillet over medium high heat. Add oil to the pan. Add sausage, and cook 2 or 3 minutes until slightly browned around the edges. Add cooked chicken or turkey, onion, celery, pepper, bay, hot sauce and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil  and simmer for 5 to 10 minutes or until veggies are tender.

Remove the pot from the heat. Taste and season with salt and pepper as desired.  Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of the rice quinoa mixture on to the center of the bowlfuls of jambalaya. Sprinkle dishes with chopped scallions or green onions, and thyme leaves if desired.

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