Chicken, Turkey Sausage & Shrimp Jambalaya

I got up close and personal with this Jambalaya the other evening.

It was a totally satisfying event and took minimal effort. One pot and done! 

I think everyone should give it a try.

Linked with Weekend Potluck.

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Chicken, Turkey Sausage & Shrimp Jambalaya

2 chicken breast, boneless and skinless, cut into bite size pieces
Spice mix
7 oz smoked turkey sausage, cut into bite size pieces
2 stalks celery, chopped
1 green or red pepper, chopped
1 large onion, chopped
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 tsp onion powder
4 cloves garlic, chopped
1 1/2 cups chicken broth
1 10 oz can of tomatoes & green chilies, (Ro-tel)
Several splashes of favorite hot sauce, I like Frank's
1 1/4 cup long grain rice
1/2 lb large shrimp, peeled and deveined
Handful of fresh parsley, chopped

Spice Mix:
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Seasoning salt and Pepper

Stir together spice mix; sprinkle over chicken pieces and stir to coat.

Heat 1 tbsp olive oil over medium heat in a large heavy bottom pot with fitted lid. Add chicken pieces and brown. Your just trying to get a little color on it, no need to cook through. You may need to do this in 2 batches. Remove chicken with a slotted spoon and set aside.

Add sausage to same pot, with more oil if needed, and brown. Remove to the same bowl as the chicken.

With more oil if necessary, add celery, pepper and onion to the pot. Cook until softened; add bay leaves, oregano, thyme, onion powder and garlic. Stir to combine and continue cooking 2-3 minutes.

Stir in chicken broth, tomatoes and chilies, and Frank's (if using). Bring to a boil. Add rice, cover, reduce heat and simmer 15 minutes. Add chicken and sausage (with any juices); return cover and continue to simmer for 15-20 minutes or until rice is tender. Turn off the heat; add the shrimp and parsley, stirring to combine. Replace cover and let sit 10 minutes to allow shrimp to cook.

Serve with more hot sauce and fresh parsley, if desired.

Turkey Sausage and Black Bean Casserole

I thawed out a big thick top sirloin steak to have for supper. 

And once again, it didn't thaw completely.

Does that ever happen to anyone else? 

I always think I've taken it out in plenty of time and sometimes it thaws and sometimes it doesn't. 

Well, if I'm not the only one, this is a perfect back up.

The ingredients are some that most of us always have on hand, or I do anyway. Keeping a package of smoked sausage in my fridge has saved my arse, more times than I can remember.

Super fast to throw together and cook. I think it would be good with some corn added too.

I simply served it with a couple of warmed & rolled up tortilla shells, a dollop of fat free sour cream, fresh avocado and a few sliced cherry tomatoes. Delicious!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

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Turkey Sausage and Black Bean Casserole

2 tsp Olive Oil, divided use

14 oz. Smoked Turkey Sausage, cut into bite sized pieces

1 onion, chopped
1 tsp cumin, rounded

3 cloves garlic, chopped

Pinch Red Pepper Flakes

1 cup Minute Rice

1 packet Sazon Goya – Con Culantro Y Achiote

1 cup low sodium chicken stock, vegetable stock or water

1 10 oz. can Rotel Tomatoes, Mild or Medium

1 15 oz. can Black Beans, rinsed and drained

1 cup Cheddar Cheese, grated, plus more for topping

Heat oven to 375*.

Brown sausage in a heated skillet with 1 tsp of olive oil; with a slotted spoon, remove to a bowl and reserve.

To the same skillet with 1 tsp more olive oil, onion and cumin; sauté for 3-5 minutes. Add garlic and red pepper flakes and continue to cook 2 minutes more. Remove from heat and stir in rice and Sazon packet. Pour into a large bowl.

To the bowl, add water, Rotel, black beans, reserved sausage and cheese. Pour into oil sprayed 9x13 baking dish, cover with tin foil and bake 20 minutes. Remove foil and sprinkle top with grated cheese. Continue baking 15-20 minutes more. Remove from oven and let rest for 5-10 minutes before serving.

Note:  If you don't have Sazon packets on hand (it just gives it that little bit of extra umph), you could basically just add a little coriander and a touch of salt.