Yummy Deliciousness

Jumbalaya - Take 2

1 tablespoon Old Bay seasoning
3 fillet’s of tilapia
1/2 lb - 1 lb precooked shrimp - no shells, tails or veins
1 onion, diced
1 red or green bell pepper, diced
2 stalks celery, diced
1 Tbsp of chopped jalapeno’s
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp chili powder
1 tsp red pepper flakes
1/2 tsp ground black pepper
1/2 tsp sage
1 tbsp parsley
1 cup uncooked brown rice
2 cups chicken broth

Directions

Cook brown rice in chicken broth according to instructions.

In a large non-stick skillet on medium-high, cook fillet’s. After the fish are mostly cooked, add chopped onions, peppers and celery. Cook til veggies are tender. Add seasonings. Reduce heat add cooked shrimp. Allow to simmer until it thickens. Once the rice is done, add it to the seafood mix and stir well.

Jumbalaya

Their version from www.allrecipes.com:

Ingredients:
2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Directions

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

My version:

Ingredients

1 tablespoon Old Bay seasoning
1 lb turkey sausage
1 onion, diced
1 red or green bell pepper, diced
2 stalks celery, diced
1 Tbsp of chopped jalapeno’s
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp chili powder
1 (16 ounce) can tomato sauce
1 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 cup uncooked brown rice
2 cups chicken broth

Directions

Cook brown rice in chicken broth according to instructions.

In a large non-stick skillet on medium-high, crumble the sausage. After the sausage is browned, add chopped onions, peppers and celery. Cook til veggies are tender. Add seasonings. Reduce heat to low and add tomato sauce. Allow to simmer until it thickens. Once the rice is done, add to the sausage mix and stir well.

This creation caused me to get a high five from the hubby!! Next time I’m going to make it with fish, shrimp, and a few extra spices.

Enjoy!!