Title: Flexible Jambalaya
Categories: Ethnic, Cajun
Yield: 6 Servings

1 tb Vegetable oi
1/2 lb Turkey kielbasa sausage;
-sliced
3/4 c Frozen onions; chopped
1 ts Bottled minced garlic
1 1/2 c Instant rice
1/4 c White or red wine
1 1/2 c Nonfat chicken broth
1/2 ts Onion powder
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Black pepper
1 cn (15-ounce) white beans;
-drained
1 cn (15-ounce) black beans;
-drained
Cayenne pepper or tabasco
-sauce
1 cn (14 1/2-ounce) stewed
-tomatoes
1/2 c Tiny shrimp

Heat oil in large, nonstick skillet on medium-high. Cook sausage, onions
and garlic in oil for 2 minutes. Add rice, wine and chicken broth. Reduce
heat to medium, cover pan and cook 5 minutes. Meanwhile, combine onion
powder, thyme, oregano and pepper in a small bowl or cup; add to rice
mixture along with white and black beans, cayenne pepper to taste, stewed
tomatoes and shrimp. Cover and cook 9 minutes over medium-low heat,
stirring occasionally. Serve at once or simmer until ready to eat.

You can use andouille sausage or salami instead of kielbasa; red beans
instead of white; chicken (cook it with the sausage and onions) instead of
shrimp.

Recipe by: The Portland Oregonian

Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on