8ouncessmoked turkey sausagecooked, sliced into ¼ inch rounds
1medium yellow onionchopped
1red or orange bell pepperchopped
3stalks celerychopped
3garlic cloveschopped
1tablespoontomato paste
1bay leaf
2teaspoonschoppedfresh thyme or ¾ teaspoon dried thyme
½teaspoondried oregano
¼teaspooncayenne pepper
1can14.5 ounces diced fire-roasted tomatoes
1 ¼cupsbrown rice
3cupslow-sodium chicken broth or water
¾poundlarge shrimppeeled and deveined
1tablespoonlemon juice
4scallionssliced
Hot sauce for servingoptional
salt and pepperto taste
Instructions
Heat the oil in a large Dutch oven or heavy-based pot. Add the sausage and brown on both sides, about 3 to 4 minutes. Add the onion, peppers, and celery and season them with salt and pepper. Cook for 5 to 6 minutes until they start to soften and then stir in the garlic and tomato paste. Cook for another 2 minutes, and then add the bay leaf, thyme, oregano, and cayenne. Stir in the tomatoes, rice, and chicken broth.
Taste the liquid and season it with salt and pepper to taste. Bring the liquid to aboil, and then lower to a simmer. Cover the pot and cook until rice is just cooked through, about 50 to 55 minutes. Stir in the shrimp, lemon juice, and half the scallions. Cover the pot and cook another 5 to 6 minutes until the shrimp are pink and cooked through. Uncover the pot and cook for another few minutes until any extra water is evaporated.
Garnish jambalaya with reserved scallions before serving. Serve with hot sauce on the side, if desired.
Notes
I didn't have brown rice on hand so I substituted with quinoaReprinted from permission from the Natural Pregnancy Cookbook