The temps today have been quite cold and according to the weatherman, there’s no sign of a warm-up in the near future. Feeling the chill and knowing that a warm dish for dinner would be welcomed by all, I decided to make my version of jambalaya. It was slightly spicy, warming and filling.
1 link smoked sausage ( I like to use organic, no nitrates or nitrites)
1 lg onion, chopped
1 cup white wine – not cooking wine
3 cloves garlic
1/2 tsp onion powder
1/2 tsp garlic powder
1 – 15 oz can diced tomatoes (again, I like to use organic, low salt, petite diced)
1 TBS parsley & basil
1/2 tsp. thyme & sage
1/2 lb. bay scallops
1/2 lb. shrimp
1/2 lb. haddock or white fish of choice
1 cup fresh or frozen Okra
1 green bell pepper, diced
1/2 to 1 whole jalapeno pepper, diced
1 TBS cilantro
1 1/2 cups brown rice cooked in 4 cups water for 45 minutes.
Slice smoked sausage thinly, brown in pan with a little olive oil, add wine, onions, garlic, onion and garlic powders, tomatoes, parsley, basil, thyme and sage. Simmer low for 35 minutes. Add remaining ingredients cook 5 minutes, add cooked rice and simmer 10 minutes longer or until liquid is absorbed. Serve!
*Allow each person to add a dash of hot sauce to their individual bowl if preferred.