Prep 25 mins
Cook 30 mins
I once had amazing jambalaya at a restaurant and ventured to make my own version at home. This is always a huge hit and you can make it as mild or spicy as you like. The garlic yogurt is great for cooling it down a bit and compliments the jambalaya perfectly. Chicken can also be used in this recipe. Delicious!
- 2 cups white rice
- 2 1⁄2-3 cups V8 vegetable juice
- cajun spices (to taste)
- italian seasoning (to taste)
- Tabasco sauce (to taste)
- 6 hot Italian sausages
- 12 jumbo shrimp (optional)
- 2 cups fresh mushrooms, quartered
- 2 cups fresh zucchini, diced
- 1 large onion, diced
- 3 -5 cloves garlic
- 1 (16 ounce) container plain yogurt (use non fat if you like)
- 2 cloves garlic
- 1⁄4 cup parsley
- Finely chop the garlic, then cover surface with salt and'mash' it with the side of the knife.
- Add garlic and parsley to the mixture, then stir.
- If you are using shrimp, peel it and sprinkle with cajun spice, then set aside.
- Cook the rice in the V8 juice, adding some tobasco, Italian and Cajun spice to taste.
- Spray a large pan with cooking spray, then cook the sausage.
- When it is done, slice it up into bite sized pieces and put aside.
- In the same pan, cook onions and garlic until onions begin to wilt, then add mushrooms& zucchini and stir fry (you can also add Cajun or Italian spice to this mixture if you like).
- If pan dries out too much while cooking, add a bit of V8 juice or water.
- In a separate pan, fry a bit of garlic, then add shrimp.
- The shrimp will only take a minute or so- do not overcook or the shrimp will be tough.
- Combine rice, sausage& vegetable mixture.
- Divide Jambalaya up onto plates, then top with shrimp.
- Serve with yogurt on the side.