Kitchen Sink Jambalaya
From estellasrevenge 15 years ago
- 15 minutes to make
- Serves 4
I was low on time and patience one night, but I had rice, shrimp, and turkey sausage available, so I decided to whip up a quick "kitchen sink" jambalaya.
Ingredients
- 10 medium shrimp shopping list
- 2 turkey sausages shopping list
- 1 c. frozen vegetable mix (broccoli, cauliflower, carrots) shopping list
- 1 c Quick cooking brown rice shopping list
- 1/2 red onion shopping list
- 1 c chicken stock shopping list
- Tsp celery salt shopping list
- Tsp Old Bay shopping list
- 1/8 Tsp cayenne pepper (start small and work up to desired hotness) shopping list
- 1/2 a beer shopping list
- Drizzle of olive oil shopping list
- Dab of butter shopping list
How to make it
- Put the rice on to cook in chicken stock and set aside.
- Over medium heat, in a large skillet, add dab of butter and a drizzle of olive oil.
- Add frozen veggies and red onion to the pan and cook until they begin to caramelize lightly.
- Add pre-cooked turkey sausages.
- Add cayenne, celery salt, and Old Bay to taste.
- Cook until flavors begin to blend and sausages brown.
- Add 1/2 a beer to deglaze pan.
- Add uncooked shrimp and cooked rice.
- Cook until shrimp turn pink.
- Serve with crusty bread and a fire extinguisher depending on the amount of cayenne you used.
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