Jambalaya & Garlic Yogurt |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I once had amazing jambalaya at a restaurant and ventured to make my own version at home. This is always a huge hit and you can make it as mild or spicy as you like. The garlic yogurt is great for cooling it down a bit and compliments the jambalaya perfectly. Chicken can also be used in this recipe. Delicious! Ingredients:
2 cups white rice |
2 1/2-3 cups v8 vegetable juice |
cajun spices (to taste) |
italian seasoning (to taste) |
tabasco sauce (to taste) |
6 hot italian sausages |
12 jumbo shrimp (optional) |
2 cups fresh mushrooms, quartered |
2 cups fresh zucchini, diced |
1 large onion, diced |
3 -5 cloves garlic |
1 (16 ounce) container plain yogurt (use non fat if you like) |
2 cloves garlic |
salt |
1/4 cup parsley |
Directions:
1. -GarlicYogurt-.
2. Finely chop the garlic, then cover surface with salt and'mash' it with the side of the knife.
3. Add garlic and parsley to the mixture, then stir.
4. -Jambalaya-.
5. If you are using shrimp, peel it and sprinkle with cajun spice, then set aside.
6. Cook the rice in the V8 juice, adding some tobasco, Italian and Cajun spice to taste.
7. Spray a large pan with cooking spray, then cook the sausage.
8. When it is done, slice it up into bite sized pieces and put aside.
9. In the same pan, cook onions and garlic until onions begin to wilt, then add mushrooms& zucchini and stir fry (you can also add Cajun or Italian spice to this mixture if you like).
10. If pan dries out too much while cooking, add a bit of V8 juice or water.
11. In a separate pan, fry a bit of garlic, then add shrimp.
12. The shrimp will only take a minute or so- do not overcook or the shrimp will be tough.
13. Combine rice, sausage& vegetable mixture.
14. Divide Jambalaya up onto plates, then top with shrimp.
15. Serve with yogurt on the side.
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