Smoked Turkey Sausage, Zatarain’s Jambalaya Rice & Cabbage
If you don’t get home from work until 5:30 or 6:00 during the summer, cooking dinner after work is just one more thing to do (and I don’t mean that lightly). But, during the work and school week it’s a mad dash to not only cook but also get the kiddos to bed on time. I like this smoked turkey sausage, shrimp and rice recipe because you can cook it in an hour (or less if the kids aren't home yet and you have the time to concentrate on the meal only). Normally I like to make things from scratch. I don’t like for us to indulge in too much food coloring's, nitrites and whatever other unnatural ingredients they can sneak in food. But, I am also a realist. And just because I have a taste for a ‘Cajun’ style meal, doesn't mean I have the time to break out the gumbo pot. Most importantly the realist in me has made peace with the fact that a little preservatives every now and again will have to do. I also balance my cooking guilt with the fact that I've used alternative meats and healthy veggies. All in all I say that this recipe is a keeper. I mean, who can beat dinner on the table in an hour?
Servings: 2 grown people, 1 teen girl and 1 growing seven year old boy and 1 almost 6 year old girl. Prep Time: 15 mins (Realistically, with kids around maybe 30 mins) Cook Time: 35 -45 mins Total Time: 45 mins to an hour Winner! We had leftovers – a whole ‘nother meals worth!
Ingredients Rice with Shrimp and Sausage:1 box Zatarain’s Jambalaya mix ½ head of cabbage
Directions Rice with Shrimp and Sausage:
Sauté onions in butter or olive oil.
Once onions are translucent add smoked turkey sausage.
Cook sausage all the way through –about 7-10 minutes on medium heat. Add shrimp and cook until shrimp is pink – about 3-5 minutes longer.
Once rice is done combine with cooked sausage, shrimp and onion mixture.
Ingredients for Cabbage:1/2 tsp salt 1 tsp black pepper 1/2 tsp Tony Chachere’s Famous Creole Seasoning ½ head of cabbage
Directions for Cabbage:
Tony Chachere’s Famous Creole Seasoning, garlic salt and pepper. Cook cabbage until your desired crunchiness (or not). About 5-7 minutes. Remember the crunchier your cabbage the better.