Since my awesome shrimp and andouille skewers had the meat/seafood components of a jambalaya, I just made this a rice side dish. To retain the smokiness the ham would have supplied in Ellie's original recipe and to mimic the skewers, I swapped smoked paprika for the regular. I also threw in my leftover tomatoes. This puppy is chock full of veggies and has very little oil - thanks Ellie for making this healthy and tasty! You can, of course, just follow her recipe and add the meat into it and you have yourself a stellar one pot meal, too.
Jambalaya Rice
adapted from Ellie Krieger
1 tbsp olive oil
1 large onion, diced
1 green bell pepper, seeds and ribs removed, diced
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
1/2 tsp crushed red chili peppers
1/4 tsp cayenne pepper
3/4 tsp salt
ground black pepper to taste
1 can reduced sodium chicken broth
dash of hot sauce
water (about 2/3 of the chicken broth can)
handful or more of chopped cherry tomatoes (optional - these were leftover from the skewers)
1 can diced tomatoes
1 1/2 C long grain white rice
In a large pot, heat oil over medium heat and sautee the onion, garlic, and pepper until soft. Add in the rest of the ingedients except the rice. Stir and bring to a boil. Add in the rice, cover, reduce heat to low, and cook about 25 minutes. Most of the liquid should be absorbed, and rice should be soft. If adding shrimp, add it now, cover, and cook for 5 more minutes.
No comments:
Post a Comment