Make Ahead
Jambalaya Dressing
- Serves 8-10
Author Notes
This dressing gets better every day as leftovers! I would suggest making it a day ahead and letting the flavors all absorb. I use it as a side dish, but have stuffed the turkey with it also. I usually double the recipe, so that there are plenty of leftovers! —gotwine
What You'll Need
Ingredients
-
1 1/4 cups
Long Grain Rice
-
2
Sweet Italian Sausages
-
1 teaspoon
vegetable oil
-
1 cup
Brown Onion, chopped
-
2
cloves garlic, minced
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2 tablespoons
unsalted butter
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1/2 cup
diced green bell pepper
-
1/2 cup
diced red bell pepper
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2 cups
peeled, seeded tomatoes,chopped
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1/2 teaspoon
sugar
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1/4 cup
chicken broth
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1 teaspoon
dried basil, crumbled
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1/2 teaspoon
grated lemon zest
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1/4 teaspoon
chili powder
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Pinch
dried thyme, crumbled
-
1 cup
diced cooked ham
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1/2 pound
tiny shrimp,shelled,deveined
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Salt to taste
-
Freshly ground pepper to taste
Directions
- Cook rice according to package directions until firm-tender, not soft; you should have about 3 1/2C.
- Saute sausages in oil in medium skillet, over medium heat, turning frequently, until browned on all sides. Cool. Cut into 1/8 in. slices
- Saute onion and garlic in butter in large skillet orver medium heat until golden, about 6 minutes. Add green and red peppers and cook 3 minutes.
- Add tomatoes, sprinkle with sugar. Add broth, basil, lemon zest, chili powder and thyme. Cook 5 minutes.
- Transfer to large bowl. Stir in ham, shrimp, sausages and rice.
- Season with salt and pepper.
- If you are stuffing the turkey with this, let it cool before you do.
- If you just want the dressing as a side dish, bake at medium heat 350 degrees for a half hour or so.
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