Dinner on Wednesday was Turkey and andouille sausage jambalaya from Cooking Light. It was spicy and delicious, and I have several notes to share. 1) Recipe says it serves 8, but it only served 5 of my hungry family members, 2) this was my first experience cooking with turkey breast instead of ground turkey. I bought turkey cutlets at Kroger, baked them at 375 degrees for 25 minutes, then shredded it for the recipe, 3) I used long-grain brown rice because that's what we prefer - our rice was still al dente, so I would recommend increasing the cook time or pre-cooking the rice and serving the jambalaya over it. I served steamed sugar-snap peas on the side.
Friday, January 30, 2009
01.28.09 Jambalaya
Dinner on Wednesday was Turkey and andouille sausage jambalaya from Cooking Light. It was spicy and delicious, and I have several notes to share. 1) Recipe says it serves 8, but it only served 5 of my hungry family members, 2) this was my first experience cooking with turkey breast instead of ground turkey. I bought turkey cutlets at Kroger, baked them at 375 degrees for 25 minutes, then shredded it for the recipe, 3) I used long-grain brown rice because that's what we prefer - our rice was still al dente, so I would recommend increasing the cook time or pre-cooking the rice and serving the jambalaya over it. I served steamed sugar-snap peas on the side.
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