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.