It’s Not Jambalaya But It’s Damn Good!


Recipe created by Paulette L Motzko
Image photographed and Digital Arts by Paulette L Motzko, PLM Studios, Copyright February 2016

The How To:

Long grain rice-3 cups
Water or stock of your choice-6 cups

Mixture of vegetables -3 cups worth your choice.
(I used purple onions, mushrooms, green peppers, onions and red peppers)

4 cloves minced garlic

Chef Merito’s Mojo Criollo Spanish Marinade Sauce

Mrs. DASH Italian Salt Free Seasoning to taste

There are lots of flavor combinations you can try with this.

Minced garlic

As much smoked, skinless Turkey Keilbasa as you like.



Marinade or vegetables in a little bit of the Moho Criollo a few hours before you cook the dish. This gives a wonderful bright flavor to the vegetables and the whole dish.

Slice the Keilbasa into 1 inch slices and chop the vegetables of your choice into a medium size dice.

First brown the smoked turkey Keilbasa slices on both sides.

Then saute the onions and garlic in the hot pan with canola oil or extra virgin olive oil. I drizzle a tiny bit on the pan and take a plain paint brush used for only cooking, and brush the oil around on the bottom and sides of the pan. It fries and browns nicely, with a lot less oil.

Add the peppers and other vegetables you’re using.

I made my rice in a rice cooker and added the browned meat and sauteed veggies to the rice cooker with the rice, but you can simply add the rice to a large 5 or 6 quart sauce pan/skillet, with a lid, and cook until the rice is tender and the water is absorbed.

Let this be a springboard for your imsgination. You can vary the stocks you choose, vary the veggies you cook with it, depending on what looks the best in your area and at that season, and vary the types of rices you use-checking the water to rice ratio before you start.

You can substitute chicken and herb sausage-or other artisan healthy sausage, or put marinated chicken breast pieces instead.

The possibilities are endless.

Have a Delicious Day!

Paulette L Motzko
Copyright February 2016
2:21 a.m.

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