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Today's Special: Quick Jambalaya

Today's Special: Quick Jambalaya



Every year on Fat Tuesday I like to make my version of Jambalaya, a Cajun inspired rice dish with fish and sausage. I love Jambalaya because it's the South's take on Spain's paella. There are many variations and usually I cook an elaborate, recipe with long steps. Unfortunately this year I have to work late on Fat Tuesday and as much as I would love to, I won't be able to spend several hours chopping and standing over a stove. So this year, I searched for a quick easy recipe of the classic Mardi Gras dish. Check out the recipe, read more



Quick Jambalaya
From Cooking Cache

8 oz. sausage (you can use any type, I recommend Andouille)
1 1/2 c. uncooked rice
1 1/2 c. chicken broth
1 can 14 1/2 oz. stewed tomatoes (undrained)
1 lb. medium or large shrimp, peeled & deveined
1/4 c. onion
1/2 medium green pepper chopped
2 tsp chicken bouillon granules
1 tsp. chopped fresh or 1/4 tsp. dried thyme
1/4 tsp. chile powder
1/8 tsp. ground red pepper (cayenne)

  1. Cut sausage into 1" diagonal slices. Cook in 10" skillet, until brown.
  2. Add vegetables and saute until soft and fragrant about five minutes.
  3. Add remaining ingredients to skillet. Heat to boiling, stirring occasionally, reduce heat. Simmer uncovered 15-20 minutes stirring occasionally until liquid is absorbed and rice is tender.

Makes 4 servings.

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