We have our very first installment of the “Recipe of the Month” post.
This month our CCTC Culinary class shares an easy recipe you can make at home.
This quick and easy jambalaya recipe can be paired with a salad and french bread for a weeknight meal in a hurry.
From the Kitchen of Prep Time: 30 MIN
Caddo Career & Technology Center Yield: 4 – 1 ½ C servings
8oz fully cooked smoked sausage links
1 ½ Cups uncooked instant rice
1 ½ Cups chicken broth
1 teaspoon chopped fresh or ¼ teaspoon dried thyme leaves
¼ teaspoon chili powder
1/8 teaspoon ground red pepper (cayenne)
1 small green bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (14 ½ ounces) stewed tomatoes, undrained
1 package (10 ounces) frozen quick-cooking, cleaned shrimp
- Cut sausage into 1- inch diagonal slices. Cook in deep 10 – inch skillet as directed on package. Drain
- Stir remaining ingredients into sausage. Heat to boiling, stirring occasionally: reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.