Wednesday, October 26, 2011
Jambalaya by Lonet Vaz Pereira
1 cup long grain white rice – 250ml
4 oz lean smoked turkey sausages – 125g
3 stalks celery sliced
1 onion chopped
½ cup water – 125ml
2 tbsp all purpose flour – 30ml
1 tbsp Cajun seasoning – 15ml
21/2 cups milk – 625ml
1 small green and red pepper chopped
1 can stewed tomatoes, drained and chopped
fresh Italian parsley
Heat a large non-stick skillet over medium-high heat. Add rice, sausage, celery, onion. Cook stirring for 2 minutes. Add water. Whisk flour and Cajun seasoning into Milk. Gradually stir into skillet. Bring just to a simmer, stirring gently for 15-20 minutes or until rice is almost tender.
Gently stir in green and red peppers, cover and simmer for 5 min longer. Remove from heat. Sprinkle tomatoes over rice mixture, cover and let stand for 5 minutes. Garnish with parsely.
For the adventurous – add 8oz (250g) shrimp, peeled and deveined and 1 cup (250ml) frozen sliced okra (thawed)