Yay, it's almost the long weekend!
I'll be off for a few days with some good friends to do a bit of shopping in Edmonton.
It will be a much-enjoyed break from everything that's been going on in our lives.
What are your plans?
One of our family's all-time favourite meals that I cook is Jambalaya. And really, this recipe comes together so quickly & is so tasty, that there is nothing stopping you from making it any night of the week.
Let me introduce you to my Shrimp & Sausage Jambalaya.
Shrimp & Sausage Jambalaya
makes 6 servings
1 tsp. canola oil
1 cup onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1 clove garlic, minced
8 oz. kielbasa, cut into bite sized pieces
2 1/2 cups chicken broth
1 1/3 cups mild salsa
1 1/4 cups uncooked rice (I use brown)
1 bay leaf
1 tsp Cajun seasoning
1/2 tsp dried thyme
1/2 tsp dried oregano
12 oz. uncooked shrimp, tails removed
1/4 chopped, fresh parsley
Heat oil in a large saucepan over medium-high heat. Add vegetables. Cook & stir until vegetables begin to soften, about 4 minutes.
Add kielbasa & cook for 2 more minutes. Add all remaining ingredients, except shrimp & parsley. Bring to a boil. Reduce heat & simmer, covered, for 15 minutes. Stir occasionally to prevent rice from sticking to the bottom.
Stir in shrimp & parsley. Cook for 5 minutes more or until shrimp turn pink, are cooked through & rice is tender.
See you again on Wednesday!
Enjoy your weekend!