It’s time for Friday Night Bites! Looking for a one-dish wonder for family-friendly Friday night get-together? Well here it is, Elizabeth’s Easy Jambalaya. This simple, healthier and satisfying twist on the traditional recipe can be prepared in less than 60 minutes. The bonus: you can make it ahead of time then reheat it when your guests arrive. This gets you out of the kitchen and enjoying the night.
Elizabeth’s Easy Jambalaya – in 4 simple steps
- 5 hot chicken sausage links (you can substitute another type of sausage)
- 1 bunch asparagus, roasted and chopped into 1” pieces * (see below for recipe)
- 1 medium onion, diced
- 2 large garlic cloves, finely diced
- 1 cup uncooked gourmet blend of whole grain brown rice (I used Lundberg Jubilee)
- Fresh cracked pepper
- Kosher salt
- Prepare rice according to package instructions (for enhanced flavor, substitute chicken broth for water in rice recipe).
- While rice is cooking, remove sausage from casing and crumble into sauté pan. Cook on medium heat until browned and cooked through. Remove sausage from pan and allow to drain in paper towel lined bowl.
- Empty onion and garlic into sauté pan you cooked sausage in – there should be enough grease from the sausage to sauté the veggies. Season with salt and pepper and cook on medium heat until onions are translucent.
- Add sausage back in and when rice is cooked, fold that in as well. Mix until fully incorporated and serve.
* From Above… Roasted Asparagus
This is one of the easiest recipes you will ever make and soooo delicious! You can eat it alone, serve it as a side, add it to pasta, rice, risotto, salads and so much more.
- 1 bunch asparagus, washed and dried
- olive oil
- fresh cracked pepper
- kosher salt
- Preheat oven to 450°. Holding a stalk of asparagus with one hand positioned at its midpoint and the other at its end, apply pressure to “snap” off the bottom of the stalk – this is the tougher part of the asparagus that you want to discard. Place asparagus on a rimmed baking sheet and complete process until all asparagus is “snapped”. Pour 1 tablespoon of olive oil over asparagus and toss until thoroughly coated. Season with salt and pepper. Roast in oven for 7-8 minutes. Serve.
Enjoy and cheers to the weekend! Friday Night Bites is a weekly food series from the Partybluprints Blog.