Snappy Grains Jambalaya
- 1 tbsp canola oil
- 1 lb (450 g) Italian sausage (spicy or mild)
- 1 large red pepper, diced
- 1 jalapeño, seeded, chopped
- 2 large onions, diced
- 4 stalks celery, diced
- 3 garlic cloves, minced
- 1½ cups Snappy Grains
- 3 cup diced tomatoes with juice
- 1½ cups chicken stock
- ¼ cup chopped parsley
- 1 tsp salt
- 1 bay leaf
- ½ to 1 tsp black pepper
- ½ tsp dried thyme
- 1 tbsp paprika
- 1 cup corn kernels
- 1 lb (450 g) 31/40 shrimp
- 1 lb (450 g) small fresh clams, washed
Directions
1. Remove sausage from casing and break into into 1 inch pieces. Sauté sausage in oil until brown and set aside. Sauté peppers, onion, celery, jalapeño and garlic for 2 minutes.
2. Add Snappy Grains and stir to combine. Add stock, salt, thyme, black pepper, sausage and bay leaf. Bring to a boil and simmer.
3. After 10 minutes add tomatoes and corn and stir to combine. Top with shrimp and clams; cover and let steam until clams open and shrimp are pink. Stir to combine and garnish with parsley. Chopped green onions can be used. For a spicier version add more hot peppers or cayenne.