Jambalaya is quick and easy to prepare with a few simple ingredients.
At some point when talking about Louisiana, the subject of food inevitably comes up. The food that comes to mind most often when thinking about Louisiana is crawfish and jambalaya.
Jambalaya is popular because it is versatile and easy. It is little more than a spicy stew of rice and vegetables with meat. Sausage is a natural addition, but any kind of meat will work.
There is no wrong way to make jambalaya. With a few basic ingredients anyone can throw it together quickly.
Makes 3 servings
1 cup frozen stir-fry vegetable mix
½ cup chunky salsa (The hotter the better. This is a Creole dish after all.)
1 can (14.5 ounces) Mexican-style stewed tomatoes, undrained
1 cup uncooked instant brown rice (To make this quicker, cook up a batch of rice and store it in an airtight container in the fridge until you need it.)
¼ pound cooked turkey kielbasa cut into ½ inch slices
1 cup chopped cooked chicken (You can buy precooked chicken in the refrigerator section of most grocery stores.)
In a microwave safe dish that you can cover, mix stir fry vegetables, salsa and tomatoes. Cover and microwave on high for three to five minutes until the mixture boils and the vegetables are crisp-tender.
Stir in the rice. Cover and microwave on high for 2 to 4 more minutes or until rice is almost cooked, stirring once halfway through.
Stir in kielbasa and chicken. Cover and microwave for another 2 or 3 minutes, stirring once or twice until chicken and kielbasa are heated through.
Nutrition Information per serving
Calories 370
Fat 14 grams
Carbohydrates 39 grams
Protein 22 grams
(Original recipe at bettycrocker.com)
