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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I was low on time and patience one night, but I had rice, shrimp, and turkey sausage available, so I decided to whip up a quick kitchen sink jambalaya. Ingredients:
10 medium shrimp |
2 turkey sausages |
1 c. frozen vegetable mix (broccoli, cauliflower, carrots) |
1 c quick cooking brown rice |
1/2 red onion |
1 c chicken stock |
tsp celery salt |
tsp old bay |
1/8 tsp cayenne pepper (start small and work up to desired hotness) |
1/2 a beer |
drizzle of olive oil |
dab of butter |
Directions:
1. Put the rice on to cook in chicken stock and set aside.
2. Over medium heat, in a large skillet, add dab of butter and a drizzle of olive oil.
3. Add frozen veggies and red onion to the pan and cook until they begin to caramelize lightly.
4. Add pre-cooked turkey sausages.
5. Add cayenne, celery salt, and Old Bay to taste.
6. Cook until flavors begin to blend and sausages brown.
7. Add 1/2 a beer to deglaze pan.
8. Add uncooked shrimp and cooked rice.
9. Cook until shrimp turn pink.
10. Serve with crusty bread and a fire extinguisher depending on the amount of cayenne you used.
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