Shrimp and Sausage Jambalaya

• 1/2 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1/2 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 can diced tomatoes, drained
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 tablespoon tomato paste
• 3 cups chicken stock, preferably homemade
• 1 1/2 cups long-grain rice, rinsed
• 1 bay leaf
• Salt and freshly ground black pepper
• 3 to 4 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 pound medium shrimp, deveined
• 1/4 cup chopped scallions, divided
• 1/2 cup chopped fresh parsley, divided
• Lemon wedges

Heat the oil in a large Dutch oven over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya to steam for 15 minutes before serving.

Garnish with the scallions, parsley, and a dash of hot sauce, if desired. Serve with lemon wedges.

Makes 4 servings
Adapted from the Food Network

Stacked Vegetable Enchiladas

• 1 red bell pepper, diced
• 1 small to medium-size zucchini or summer squash, peeled and diced
• 1 medium-size onion, diced
• 3 medium carrots, peeled and diced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 2 cups homemade or store-bought tomatillo salsa
• 12 corn tortillas, cut into quarters
• 8 ounces Monterey Jack cheese, grated (about 2 cups)
• additions to try: chile peppers, corn, mushrooms, black beans

1. Cook diced vegetables over medium-low heat until caramelized. Add the cumin, garlic, and salt and pepper to taste.

2. Pour about 1/4 cup of the salsa into the quiche dish and spread with a spoon. Add a layer of tortilla pieces, overlapping them slightly to completely cover the salsa. Top with one-third of the vegetables, then one-quarter of the cheese. Make a second layer of tortillas, salsa, vegetables, and cheese. Top with another layer of tortillas, salsa, vegetables, and cheese. Cover with a final layer of tortillas, salsa, and cheese. Cover with aluminum foil.

3. Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and the dish is heated through.

4. Let sit for 5 minutes, then cut into wedges.

partially inspired by a recipe from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002)

Turkey Pot Pie

• 3 TB unsalted butter
• 2 medium leeks, white and tender green parts only, well washed and thinly sliced
• 2 large carrots, peeled and diced
• 2 celery stalks, thinly sliced
• 1/2 lb button mushrooms, quartered
• 1/2 lb shiitake mushrooms, brushed clean, stemmed and sliced
• 11/2 cups turkey or chicken stock
• 3 TB unbleached all-purpose flour
• 2 cups leftover turkey meat, cut into bite-sized pieces
• 1/2 cup heavy cream
• 1 tsp dried thyme
• sea salt, to taste
• ground black pepper, to taste
• 1 9-inch whole wheat pie crust
• 1 prepared pie top

Preheat oven to 400°F. Melt 2 tablespoons of the butter in a large heavy skillet. Add the leeks, carrots and celery and cook over medium heat until softened but not browned, about 10 minutes. Set aside.

Add remaining butter to skillet and saute mushrooms over medium high heat until they have given off their moisture and are tender, about 10 minutes. Combine with leek mixture in skillet. Over medium high heat, stir the flour into skillet and cook for 1 minute. Add the stock slowly, while stirring, and bring to simmer. Stir until nicely thickened. Add the turkey, cream and thyme and season with salt and pepper.

With a slotted spoon, fill pie crust with filling. Pour in any remaining liquid until crust is almost filled to the top. Moisten edge of pie crust and place pie top on top, sealing the edges with a fork. Cut slits into the top of the pie. Bake for 30-40 minutes until pie crust is golden brown and filling is bubbling.

Nutritional info: Per Serving (9.25 oz.): 300 calories (180 calories from fat), 19g total fat, 11g saturated fat, 3g dietary fiber, 5g protein, 30g carbohydrate, 45mg cholesterol, 490mg sodium

from Whole Foods

Yield: 6 servings

Louisiana Jambalaya

• 1 medium onion, chopped
• 1 medium rib celery, chopped
• 1 medium red bell pepper (orange or yellow OK)
• 5 medium cloves garlic, pressed
• 2 teaspoons vegetable oil
• 4 bone-in, skin-on chicken thighs
• 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
• 1 1/2 cups long grain white rice (10 ounces)
• 1 teaspoon table salt
• 1/2 teaspoon minced fresh thyme leaves
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon hot sauce (Scorned Woman)
• 1 can whole tomatoes, mashed
• 2 1/2 cups low-sodium chicken broth
• 2 bay leaves
• 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled (optional)
• 2 tablespoons minced fresh parsley leaves

Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.

Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes with juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.

While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Yield: 10 servings

Quick Chicken and Chorizo Paella

• 1 tablespoon vegetable oil
• 14 ounces chorizo, cut into 1/2 inch slices on the diagonal
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon paprika
• 2 cups short- or medium-grain rice
• 1 pinch saffron threads
• 2 bay leaves
• 4 cups chicken stock
• 1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
• 1/2 cup frozen peas
• 1 tomato, chopped
• Coarse salt and freshly ground black pepper to taste

Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

Add rice (medium or short grain rice), paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.

Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

Yield: 4 servings

Smoked Sausage Dirty Rice

• 4 1/4 cups water
• 2 1/2 cups long-grain white rice
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil
• 1 lb smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2-inch pieces
• 2 medium onions, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 large garlic cloves, finely chopped
• 1 3/4 cups low-sodium chicken broth
• 1/2 teaspoon black pepper
• 6 scallions, thinly sliced

Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.

While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then saute sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and saute, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.

Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then saute onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and saute, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.

Toss sausage mixture with rice, scallions, and salt and pepper to taste.

Yield: 8 servings

Roast Turkey Curry

Transform cooked turkey into something spicy and special in next to no time, with this recipe for turkey curry from Manju Mahli.

• 4 tbsp vegetable oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp chilli powder
• 1/4 tsp garam masala
• 1/4 tsp salt
• 450g roast turkey, chopped into 2 cm pieces
• 1 tsp grated root ginger
• 1 tsp lemon juice
• small bunch cilantro, chopped
• steamed cauliflower
• peas, shelled
• golden raisins, plumped

1. Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.

2. In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chilli powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.

3. Stir in the turkey pieces and cook for 1 minute.

4. Add 400ml of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger, cauliflower, peas, raisins, and the lemon juice.

5. Garnish with cilantro and serve with plain basmati rice.

• Servings: 3-4
• Preparation Time: 25 minutes
• Cooking Time: 15 minutes

from UKTV by Manju Malhi from Great Food Bites

Ham Jambalaya

• 3/4 cup brown rice
• 1 1/2 cups chicken broth
• 3 tablespoons olive oil
• 2 large onions, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 large garlic cloves, chopped
• 1 28-ounce can ready-cut tomatoes
• 2 cups diced ham
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Cook brown rice in chicken broth.

Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Cover pot. Reduce heat to medium-low; simmer about 15 minutes. Add rice and simmer, covered, 10 minutes more.

Season with salt and pepper.

optional additions: chicken, sausage, shrimp

6 servings

from Epicurious