Hello again food loving friends! I wanted to share this delicious dinner I made last night, which is a spin on jambalaya. Don't get me wrong - I love the original recipe jambalaya - but I wanted to lighten it up a bit and use what I had on hand. This was super full of flavor and just the right amount of heat. I believe the hit in this dish was the blackening seasoning that I used, which was referred to me by someone I met in Las Vegas who was visiting from the UK. They let me know that they love this seasoning so much that they pay insane delivery prices to get it in the UK. I immediately bought it on Amazon. I highly recommend, and this would be great for a group of 4 people. Otherwise, you'll have some yummy leftovers! Enjoy!
13 oz pack of turkey kielbasa (I use Butterball Turkey Kielbasa)
1 zucchini, diced (if it's a large zucchini, will only need half)
1/2 orange bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow onion, diced
3 cloves garlic, minced
14.5 oz can diced tomatoes (unseasoned; I used 3/4 of the can)
1/2 cup low-sodium chicken broth
1-2 tb blackening seasoning (I use Slap Ya Mama!; depends on spice level you desire)
dash of cayenne pepper
salt and pepper, to taste
2-3 servings basmati rice (I prepared 2 servings)
Prepare the rice as directed. Set aside. NOTE: If it's a quick cooking rice, then you may need to do this towards the end of the dish. Mine was 25 minutes total and I was able to start it right before the rest of the meal.
In the meantime, heat 1 tb olive oil in a saute pan over medium heat and brown the turkey sausage for 2-3 minutes. Set aside. Add another 1 tb olive oil over medium heat and add the garlic and onion, and cook for 2 minutes. Add the remaining vegetables (zucchini, bell peppers, onion) and cook for 3-5 minutes over medium-high heat, stirring occasionally. Add 1 tb blackening seasoning and a dash of salt pepper, and cayenne pepper. Add the canned tomatoes with the juice, and the chicken broth. Stir together and turn the heat up to high. Add the sausage back to the pan and cook for approximately 2 minutes. Serve the rice, and then the jambalaya mixture on top. Enjoy!