A Taste Of Louisiana Jambalaya Recipe

Jambalaya is a Creole and Cajun rice dish of French, African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.

This jambalaya is gentle yet flavor packed—great for the person whose stomach doesn’t tolerate a spicy hot dish. Yet, you can turn up the heat on this great one-pot meal by increasing the Tabasco. Don’t like shrimp? Substitute chicken or lean pork for the shrimp.

Ingredients:

• 2 tablespoons olive oil
• 3 onions, chopped
• 2 cloves garlic, chopped
• ½ pound fresh shrimp
• ½ cup dry white wine
• One 28-ounce can diced tomatoes
• ½ cup water
• ½ teaspoon thyme
• ½ teaspoon basil
• ¼ teaspoon paprika
• 1 teaspoon very low sodium beef bouillon
• ¼ teaspoon Tabasco sauce
• 1 cup uncooked rice (not instant)
• ½ pound very low fat kielbasa (such as turkey kielbasa), sliced and quartered
• 1 cup frozen chopped green pepper (or fresh)

Instructions:

1) Heat olive oil over medium heat; add onions and garlic; stir-fry 5 minutes.

2) Add shrimp, wine, tomatoes, water, thyme, basil, paprika, bouillon, Tabasco, rice and kielbasa.

3) Simmer covered for 30 minutes.

4) Stir in chopped pepper.

5) Simmer an additional 10 minutes.

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