Last Minute Jambalaya
photo by RussArulo
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 tablespoons vegetable oil
- 2 cups jasmine rice, uncooked
- 1 tablespoon ground cumin
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 3⁄4 cup sauvignon blanc wine (or other white wine you have handy)
- 16 ounces turkey kielbasa, diced
- 16 ounces soy chorizo
- 2 cups low-sodium tomato sauce
- 2 cups low sodium chicken broth
- 3 zucchini, diced
- 12 ounces chicken breasts, cooked, diced (leftovers are OK)
- salt (to taste)
directions
- Place a dry wok on high heat. After 60 seconds, add the oil; 15 seconds later, add the rice and spices.
- Stir fry the rice until it becomes more opaque and browns slightly -- about 3 minutes.
- Lift off the heat, add the soy chorizo and white wine. Stir to combine and set back onto the heat for 90 seconds, stirring occasionally.
- Add in the kielbasa; this, like the soy chorizo, is a heat and eat product, so it does not require any serious cooking/browning time. Toss for another 90 seconds.
- Add the tomato sauce, broth, and zucchini. Stir to combine and bring to a low boil, 5-7 minutes.
- Add the chicken breast and salt, to taste. Stir, cover, and simmer on low for 45 minutes.
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