Jambalaya is actually a no brainer to make at home... rice, spices, one onion, 1 sm. can of petite diced tomatoes, several links/cubes of Cheddar and Jalapeno sausage (squeezed out from the casing or bought in bulk) and pre-cooked frozen shrimp 'thawed'.
As for the Turkey Gumbo, its also uncomplicated...ground turkey (use Brainy Gourmet meatball instructions), chopped onions, 4 cups of turkey or chicken stock, 1 sm.can of petite diced tomatoes and frozen okra or use zucchini in any amount.
To begin, on med heat. saute one chopped onion in 4 tbs of chili infused olive oil. Add to that your cubed or 'ball shaped' chunks of sausage and continue to saute, browning the sausage on all sides. Next, add 1/4 cup of chicken stock and your favorite spices; i.e. cayenne pepper. Next add the can of diced tomatoes and simmer.
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 or microwave in bag variety. 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 including a Gumbo, then saute ground turkey meatballs in coconut oil and olive oil... same amounts of each 3-4 tbs.. Add 1 cup of chicken stock, chopped onion, diced tomatoes and okra or zucchini The better spice to add for this gumbo is rosemary with a bit of mint and a whole lot of red pepper flakes. Let this simmer on low for 30 min. Serve prior to the jambalaya!
~Tutti a Tavola!
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