Flexible jambalaya

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oi
½ pounds Turkey kielbasa sausage; sliced
¾ cup Frozen onions; chopped
1 teaspoon Bottled minced garlic
1½ cup Instant rice
¼ cup White or red wine
1½ cup Nonfat chicken broth
½ teaspoon Onion powder
½ teaspoon Thyme
½ teaspoon Oregano
½ teaspoon Black pepper
1 can (15-ounce) white beans; drained
1 can (15-ounce) black beans; drained
Cayenne pepper or tabasco sauce
1 can (14 1/2-ounce) stewed tomatoes
½ cup Tiny shrimp

Directions

Heat oil in large, nonstick skillet on medium-high. Cook sausage, onions and garlic in oil for 2 minutes. Add rice, wine and chicken broth. Reduce heat to medium, cover pan and cook 5 minutes. Meanwhile, combine onion powder, thyme, oregano and pepper in a small bowl or cup; add to rice mixture along with white and black beans, cayenne pepper to taste, stewed tomatoes and shrimp. Cover and cook 9 minutes over medium-low heat, stirring occasionally. Serve at once or simmer until ready to eat.

You can use andouille sausage or salami instead of kielbasa; red beans instead of white; chicken (cook it with the sausage and onions) instead of shrimp.

Recipe by: The Portland Oregonian Posted to MC-Recipe Digest V1 #781 by John Snell, jws@... on

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