Saturday, October 17, 2009


tonight's dinner was a joint effort. W chopped onions, peppers, and garlic.
T and A shredded carrots

T was a big help

i added the chicken stock

E did the dishes

on the menu tonight was shrimp jambalaya. i made it a bit spicier than usual but it was good. we paired it with a romaine salad with balsamic viniagrette, feta cheese, and tomatoes. it was delicious.

shrimp and turkey sausage jambalaya

romaine salad with tomatoes, feta, and balsamic vinagrette

Shrimp and Sausage Jambalaya

1.5 lbs shrimp
14 oz package turkey kilbasa
2 tbs olive oil
1 c chopped onion
½ c chopped red pepper
½ c shredded carrots
½ c chopped celery
3 garlic cloves minced
8 oz tomato sauce
14.5 oz chopped tomatoes
2 c low sodium chicken broth
1 c water
1 box uncle bens wild rice (including flavor packet)
1 tsp salt
½ tsp thyme
½ tsp red pepper
½ tsp chili powder

sauté shrimp in olive oil in large pot until just cooked (approximately 2 mins per side). remove shrimp and set aside. add onion, pepper, carrots, celery, and garlic and sauté till tender. add remaining ingredients and simmer 45 mins until rice is cooked. slice turkey kilbasa and add to pot 10 mins before serving, add shrimp just before serving.

1 comment:

  1. I had the great fortune to partake of this feast and was great! Having lived in New Mexico for 5 years now... I am just now getting used to spice (green chili) and the spice was perfect.
    Really great! I recommend giving this recipe a try.


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