Alex's Instant Jambalaya

Ingredients
  • 1 can stewed tomatos (I like the italian style)
  • 1 can whole kernel corn
  • Half (or even a whole) polish kielbasa or other large sausage
  • 8 oz of frozen, cut okra
    • If you can get precut okra, that's ideal.  Whole, frozen okra can also work.  Wash the crust of ice off the okra, then cut it while it's still hard.  If you let it thaw much, it becomes slippery and much harder to cut.
  • 1 cup of five minute rice OR 1-2 cups of cauliflower rice
  • cayenne pepper (a dash to 1 tsp)
  • garlic (1/2 tbsp or more)
  • oregano (a few tsp)
  • basil (~1 tsp)
  • salt (1 tsp to 1 tbsp)
Instructions
  • Empty cans and okra into a pot.  Begin heating.
  • If using instant rice, add 1 cup water.  If using cauliflower rice, add it now (might want to drain the canned corn too, rather than adding its liquid).
  • Slice sausage into pot. Add spices to taste while pot comes to a boil.
  • Let boil a couple minutes, then remove from heat.
  • If using instant rice and add it now and mix. Mix and let stand at least 5 minutes.  After five minutes the rice is done and you can eat.  Letting it stand longer will make the jambalaya less soupy.

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