Prep 20 mins
Cook 10 mins
This is a speedy, spicy version of jambalaya that makes for a quick dinner. Originally taken from Quick Cooking (2001), credited to Carolyn Gubser, I've made some changes to suit my family's tastes.
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 1 tablespoon vegetable oil
- 1 lb kielbasa (fully cooked) or 1 lb Polish sausage, cut into 1/4 inch slices (fully cooked)
- 1⁄2 lb shrimp, deveined & pre-cooked
- 1 (28 ounce) can diced tomatoes, undrained
- 1⁄2 cup water
- 1 tablespoon sugar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon fresh green chili pepper, de-seeded, and chopped
- 1⁄4 teaspoon garlic powder
- 2 teaspoons hot pepper sauce
- 1 1⁄2 cups uncooked rice
- 1 tomatoes, seeded & chopped
- 1⁄4 cup cilantro, finely chopped
- In a skillet, saute onion and peppers in oil until tender.
- Stir in sausage, tomatoes, water, sugar, and seasonings.
- Bring to boil and add rice.
- Add shrimp.
- Cover and cook for 5 minutes or until the rice is tender and shrimp is cooked through.
- Garnish with tomatoes & cilantro.