Prep 20 mins
Cook 35 mins
This is a little twist on traditional Jambalaya. You can vary the meats as you please (chicken vs. shrimp, etc.) and leave out the cayenne to get the kids to eat it. The turmeric gives it a nice color. A nice, hearty one dish meal.
- 3 tablespoons butter
- 1⁄2 cup onion, chopped
- 1 red bell pepper, chopped
- 1 tomatoes, chopped
- 3 garlic cloves, chopped
- 1⁄2 lb smoked sausage, cut into 1/2 inch pieces
- 1 cup long-grain white rice
- 2 potatoes, peeled, cut into 1/2 inch pieces
- 2 1⁄4 cups chicken broth
- 2 1⁄4 cups dry white wine
- 4 ounces sliced pimientos, with juices
- 1⁄2 teaspoon turmeric
- cayenne pepper
- 1⁄2 lb uncooked shrimp, peeled and deveined
- 1⁄2 cup fresh cilantro, chopped
- fresh cilantro stem
- Melt butter over medium heat.
- Add onion, pepper, and garlic and saute until just soft.
- Add sausage; saute until beginning to brown.
- Add rice and stir to coat with pan juices.
- Mix in potatoes, broth, wine, tomato, pimento with juices, and turmeric. Season with salt, pepper, and cayenne.
- Bring to a boil, stirring well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed (about 20 min).
- Mix in shrimp and chopped cilantro.
- Cover and cook until shrimp are just cooked (about 4 min).
- Garnish with cilantro sprigs if desired.