Jambalaya is a Creole Spanish dish made of rice, chicken, sausage and shrimp, simmered with tomatoes and stock – it’s a great meal when you need to feed a crowd. Bring the wide pan right to the table and serve it with a tossed green salad for a complete meal.
2 tbsp (30 ml) olive or canola oil
1 onion, chopped
1 small red or orange pepper, seeded and chopped
2 garlic cloves, crushed
2 fresh Italian or chorizo sausages
1 1/2 cups (625 ml) long-grain white rice
2 cups (500 ml) chicken or turkey stock
1 14 oz (398 ml) can stewed tomatoes, with their juices
1 bay leaf
zest and juice of a lemon
2 cups (500 ml) chopped roasted turkey (about 300 g)
1/2 lb (250 g) raw shrimp, shelled and deveined (optional)
1/3 cup (85 ml) chopped fresh
Heat a large skillet or paella pan over medium-high heat. Add the olive oil and sauté the onion for 3–4 minutes, until soft. Add the pepper and garlic and cook for another minute. Squeeze the sausage out of its casing into the pan and cook, breaking up with a spoon, until no longer pink.
Add the rice and stir to coat with the oil. Stir in the chicken stock, tomatoes, bay leaf, lemon zest and juice and bring to a simmer. Reduce the heat to low, cover and cook for 20 minutes.
Fluff the rice with a fork and stir in the roasted turkey, shrimp and parsley; cover and cook for another 5 minutes, until the shrimp are opaque.
Season with salt and pepper and serve hot.
340 calories, 18.6 g fat(5.3 g saturated fat, 9.7 g monounsaturated fat, 3.4 g polyunsaturated fat), 55 mg cholesterol, 21.3 g carbohydrate, 18.5 g protein, 2 g fibre.
Originally published in ParentsCanada magazine, December 2013.