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Weeknight Jambalaya

Tuesday, July 22, 2008

The theme this week is fast. So I came home, sauteed some onions and peppers, threw in some this and that, added rice and simmered for 25 minutes. Before I knew it, my photographer and my budding thespian had wolfed their dinner and left for rehersal.

Did I say I'm not a photographer. In the absense of my wife's eye and ability, I was left with quantity over quality. I snapped about 20 pics and not a one came out, so I'll post what I have and beg for assistance in the future.

I made some Seitan Andouille this weekend with intentions of making Grandpa Pete's Quick and easy Jambalaya. It tasted great and, after a little prep, it comes together in 30 minutes.




Weeknight Jambalaya
2 tbs olive oil
1 medium onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups white rice
2 heaping tbs tomato paste (or ketchup)
2 tsp Better Than Boullion, veggie (or enough granules to make 2 cups broth)
1 recipe Seitan Andouille (or 1 lb Mock Kielbalsa)
4 1/2 cups water
several shakes cayenne (to taste)

Saute onions, celery and green peppers in oil until they begin to soften. Add garlic and cook until aromatic. Stir in tomato paste and broth concentrate or boullion and brown just for a moment. Stir in sausage, and rice, then add water. Bring to a boil, cover and simmer for 25 minutes, until the rice is done.

5 Servings: 521 cal (12g fat, 70g carbs, 35g protein)

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2 comments

  1. Anonymous Says:
  2. So how much rice should be used...you seem to have left it out of the list of ingredients.

     
  3. Oops. I added the rice to the recipe. Thanks for the catch. I use 1 1/2 cups white rice, usually jasmine.

     

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