Seafood-Sausage Jambalaya

Name: Seafood-Sausage Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Creole, Cajun
Ingredients: 2 bay leaves; 340 grams bay scallops; 411 grams no-salt-added whole tomatoes, undrained and chopped; 355 milliliters finely chopped celery; 1 teaspoon chili powder; 1 teaspoon dried thyme; 118 milliliters chopped fresh parsley; 2 Tbsps minced garlic; 591 milliliters chopped green pepper; 227 grams Italian turkey sausage; 1 kilograms no-salt-added chicken broth; 473 milliliters finely chopped onion; 680 grams fresh oysters, undrained; 1 teaspoon freshly ground pepper; 591 milliliters long-grain rice, uncooked; 1 teaspoons salt; 1 kilograms fresh shrimp, peeled and deveined

Seafood-Sausage Jambalayan is a gluten free and dairy free main course. This recipe makes 10 servings with 405 calories, 38g of protein, and 5g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of bay leaves, no-salt-added chicken broth, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a pretty expensive recipe for fans of Creole food.

Instructions

Remove casing from sausage; slice sausage into 1/2-inch pieces. Coat a Dutch oven with cooking spray; place over medium-high heat until hot.

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Cooking Spray

Sausage

Equipment you will use

Dutch Oven

Add sausage, green pepper, and next 3 ingredients; cook, until sausage is browned and vegetables are tender, stirring often.

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Green Pepper

Vegetable

Sausage

Add thyme and next 5 ingredients.

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Thyme

Drain oysters, reserving liquid. Set oysters aside.

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Oysters

Add water to liquid to make 1 cup.

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Water

Add liquid mixture and broth to Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

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Broth

Equipment you will use

Dutch Oven

Add rice; cover and cook over low heat 15 minutes. Stir in oysters, shrimp, and scallops. Cover and cook 10 minutes or until liquid is absorbed.

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Scallops

Oysters

Shrimp

Rice

Remove and discard bay leaves. Stir in parsley.

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Bay Leaves

Parsley

Serve with hot sauce, if desired.

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Hot Sauce

Equipment

Dutch Oven

Ingredients

Servings:

bay leaves 340grams

bay scallops 411grams

no-salt-added whole tomatoes, undrained and chopped 355milliliters

finely chopped celery 1teaspoon

chili powder 1teaspoon

dried thyme 118milliliters

chopped fresh parsley 2Tbsps

minced garlic 591milliliters

chopped green pepper 227grams

Italian turkey sausage 1kilograms

no-salt-added chicken broth 473milliliters

finely chopped onion 680grams

fresh oysters, undrained 1teaspoon

freshly ground pepper 591milliliters

long-grain rice, uncooked 1teaspoons

salt 1kilograms

fresh shrimp, peeled and deveined

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Joyce Vineyards Albarino with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.