Easy Jambalaya

Here’s a simple one-pot dinner – the perfect meal for a busy school night.  I think it tastes far more complex than the amount of work required to pull it together, and I’m also of the opinion that (like many things), it gets better the longer it sits.  My kitchen smells so good right now!

And this has absolutely nothing to do with dinner, but I just ate the best apple ever.  It was a cold and crunchy Honeycrisp, as big as my head.  I piled about a dozen in my fruitbowl, but I’m considering not sharing…some people hoard chocolate, I’m hoarding Honeycrisps.  The apple people didn’t pay me to say that.

Back to dinner:  add a handful of cooked shrimp (Sendik’s Cleaned & Cooked Shrimp are on sale) and use a spicier sausage (andouille) if you like – both would make this jambalaya a little more authentic.  Not everyone here is crazy about shrimp OR spicy stuff, so I decided to keep ours simple – I’ll serve tabasco on the side for an added kick.  This is fabulous with a simple green salad and hot corn bread muffins – or crusty French bread if you’re not in the mood to bake.  Enjoy!

Serves: 4-6
Source: epicurious.com

3 T. olive oil (Colavita is on sale if you’re running low)
2 large yellow onions, diced
1 large green bell pepper, seeded and diced (on sale)
1 large red bell pepper, seeded and diced (on sale)
3 cloves garlic, minced
1 28oz. can diced tomatoes with juices
2 c. diced kielbasa (Sendik’s Loop Sausage is on sale)
1/2 c. dry white wine
1 t. each dried thyme, dried basil, and smoked paprika
1/2 t. cayenne
3/4 c. long grain rice

Heat oil in a large skillet.  Saute onions, peppers, and garlic for ten minutes over medium heat.  Add in tomatoes with juices, sausage, wine, and spices.  Bring to a boil.  Add in rice, stir to combine.  Cover pan.  Reduce heat and simmer for 25 minutes or until rice is tender.  Garnish pan with chopped parsley and serve in shallow bowls.

Featured, Fresh, Frugal, Fabulous | September 27th, 2011