Jambalaya in a Jiffy

We love Cajun dishes, but I lighten them as much as I can.  Instead of using the traditional Andouille sausage, I use a turkey bratwurst or a light sausage.  By request, here is my recipe for Jambalaya in a Jiffy:

RECIPES

Jambalaya In A Jiffy
Makes 10-12 servings

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced
½ pound sausage (I use bratwurst cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and cooked

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot!  Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are thawed and warmed (about 5 minutes).  Remove bay leaf and serve!

This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos (below).  Son of a gun gonna have big fun on the bayou!

JAMBARRITOS (jambalaya burritos)
Make 8 (4 servings, 2 per person)

Fusion cuisine combines the taste of Louisiana with Tex-Mex!

Ingredients:

2 cups leftover jambalaya
8 whole wheat tortillas
1 cup salsa
1 cup shredded Mexican blend cheese (I use lowfat Monterrey Jack and colby)
1 teaspoon chili seasoning
nonstick cooking spray

Directions:

Preheat oven to 350°F.  Spray a baking sheet with nonstick cooking spray.

In a quart bowl, combine the jambalaya, salsa, seasoning, and cheese. Divide into eights and spoon 1/8 into each tortilla.

Roll each tortilla to form a burrito and place on baking sheet.  Spray nonstick cooking spray over tops of burritos.

Bake for 30 minutes (use more time if using a stoneware baking sheet).  Remove from oven and let stand for 5 minutes before serving.


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Filed under Burritos, Chili and Stew, cooking, Healthful Eating, Recipes, Shrimp, Soups & Stews

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