Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Wednesday, October 5, 2016

Brainy Jambalaya or Turkey Gumbo... Really?


Jambalaya is actually a no brainer to make at home... rice, spices, one onion, several cubes of Italian sausage (squeezed out from the casing or bought in bulk) and cooked frozen shrimp 'thawed'. Turkey Gumbo to that or instead of is also uncomplicated...ground turkey, onions, one can of diced tomatoes and frozen okra or use zucchini. 

This is a jambalaya kids will eat since the heavy duty hotness comes from the bottle you put on the table when you serve. Both can be served with a side of rice. To begin, on med heat. saute one chopped onion in 3 tbs of olive oil and the same of coconut oil. Add to that your cubed or 'ball shaped' chunks of Italian sausage and continue to saute, browning the sausage on all sides. Next, add 1/4 cup of chicken stock and your favorite spices. I highly recommend a shake of garlic powder, red pepper flakes and chili powder, also dried herbs as much as you like: rosemary, mint and oregano.

Have your shrimp thawed and rinsed and ready to toss in during the last few minutes. Cook the rice as you normally wood in salted boiling water. Drain and ladle onto a low lipped serving plate. Top with jambalaya and serve! Put out the Tabasco for the daring.

If you opted for Gumbo, then saute ground turkey shaped as meatballs in coconut oil and olive oil... same amounts as for the jambalaya. Add 1 cup of chicken stock, chopped onion, diced tomatoes and okra. The better spice here is rosemary and  mint. Let this simmer on low for 30-40 min. Serve on top of rice.


~Tutti a Tavola!

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