Smoked Turkey Sausage and Shrimp Jambalaya

Smoked Turkey Sausage and Shrimp Jambalaya

3 Gals and a Kitchen

Today we had a snowy spring day.  We all know that hearty cooking warms the soul.  Jambalaya is hearty, satisfying, and a delicious soul food.  Did I forget to mention that I love coming up with recipes for my crockpot?!?

Cheers y'all,
Esra

14.5 oz diced fire roasted tomatoes

½ lb turkey sausage chopped into slices

¼ c red wine

2 tsp paprika

2 tsp red pepper

2 tsp black pepper

2 tsp salt

2 tsp oregano

2 tsp parsley

1 onion diced

1 lb shrimp

1 package 90-second long grain rice

Place the tomatoes, turkey sausage, wine, spices, and onion into a crock-pot.  Set the temperature on low for 5 - 6 hours. 

30 minutes before it is finished cooking add the shrimp and the long grain rice.  I use the 90-second rice because I am at work all day and want to ensure it does not overcook.      

Salmon with a Walnut Balsamic Glaze

Salmon with a Walnut Balsamic Glaze 
served over Red Potatoes, Green Beans and Rosemary Butter

I'm back!  After a year off I am ready to get back into the grind.  Unfortunately, I have decided to do this after I started using the MyFitnessPal app. Today was a rather long day at work and I came up with this recipe as I drove home.  It took me less than 15 minutes to whip up.  This was one satisfying and light meal that left me wanting more.  I'm glad I made enough to have leftovers.

Cheers y'all,
Esra

Salmon with a Walnut Balsamic Glaze
3 Gals and a Kitchen

2 6 – ounce salmon fillets

2 tablespoons EVOO

2 tablespoons balsamic vinaigrette

1 garlic clove chopped

¼ c chopped Black American Walnuts

In a small pan, combine the EVOO, balsamic vinaigrette, garlic, and Black American Walnuts and cook over medium-low heat, stir continuously until the glaze starts to thicken.  Once the glaze has started to thicken turn it down to low until the salmon is cooked.

Place the salmon in a baking dish; broil in the preheated over for 3 minutes.  Turn the salmon fillets so that the side of the fillet faces up; broil for 3 minutes.  Turn the fillets to place the opposite side facing up; broil until the fish flakes easily with a fork, about 3 additional minutes.