I said I was going to opt out of Craving Ellie in my Belly this week, since we don't eat some of the key ingredients in Jambalaya with Shrimp and Ham (hosted by Anonymous New York). Well...just kidding! I changed my mind and decided to try to be flexible, adapting the recipe to what we do eat, instead of taking the easy way out and eating out for the 17,000th time this week.
I substituted ground turkey for the shrimp and ham, and used an orange bell pepper instead of the green (my substitutions are noted in the recipe below). I'm really glad I decided to go for it, because jambalaya is delicious! Not only is it fun to say (jambalaya jambalaya jambalaya), it's relatively easy to make (despite the many, many ingredients) and, like all of Ellie Krieger's recipes, is health-happy. If you like ground turkey, I highly recommend using it in this dish. It was the perfect texture and complement to the strong tomato-y flavor. Although it's June, I can picture this as a cozy winter comfort food. Anyone down there in the Southern hemisphere?
Click here to see how everyone else's jambalaya turned out!
Adapted from Ellie Krieger
1 pound ground turkey breast
1 tbsp olive oil
1 large onion, diced
1 medium red bell pepper, seeded and diced
1 medium orange bell pepper, seeded and diced
2 cloves garlic, minced
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
1/4 tsp cayenne pepper
1 tbsp tomato paste
2 1/2 c low-sodium chicken broth
1 14.5-oz can no-salt-added diced tomatoes, with their juices
1 c uncooked long-grain white rice
Hot pepper sauce
1. Brown the turkey in a frying pan. Set aside.
2. Heat the oil in a large dutch oven over medium heat. Add the onion, bell peppers, and garlic and cook, stirring occasionally, about 10 minutes. Add in everything else (including turkey) but the rice and hot pepper sauce, and bring to a boil. Stir in the rice, cover, reduce heat to low, and simmer until the rice is done and most of the liquid is absorbed, about 20 minutes.
3. Season with salt and pepper. Serve with hot pepper sauce on the side.