Wednesday, December 28, 2011

Easy Skillet Jambalaya

I have rediscovered parboiled or "converted rice". It makes cooking an after work skillet dinner quick and easy.

Shrimp and Sausage Jambalaya

2 teaspoon canola or olive oil
1 cup thinly sliced scallions
1 large stalk celery, sliced
1 small green bell pepper, diced
1/3 cup fresh parsley, chopped or 2 tablespoons dried
1 lb. peeled deveined shrimp
2 cups low salt canned or home made chicken broth
1 cup converted rice
1/2 lb. low fat smoked turkey sausage, cut into half inch slices
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
pinch of salt and dash of black pepper
1 large bay leaf
1, 14.5 oz. diced tomatoes with juice

In a large, non-stick skillet, heat oil over medium heat. Add scallions, celery, bell pepper and parsley. Cook and stir for 3 minutes or until onions are tender.

Add shrimp, broth, rice, sausage, thyme, peppers, salt and bay leaf. Bring to a gentle simmer. Cover and simmer 5 minutes or until shrimp are curled, pink and opaque.

Stir in tomatoes, with juice, and bring to a simmer again. Cover, turn off heat and let stand 5 minutes. Remove bay leaf before serving. Stir well. Serves 6.

Serve with hot sauce of choice if desired.