Easy Sausage Jambalaya & Spinach Strawberry Salad

easy sausage jambalaya

Ingredients

  • 12 ounces sausage cut into ½ inch pieces*

  • 4 cups chicken stock*

  • 2 cups long grain rice*

  • 4 ounces bacon

  • ½ green pepper diced diced

  • 1 red bell pepper diced diced

  • 1 medium onion diced diced*

  • 4 cloves of garlic finely diced

  • 1 large yellow squash diced

  • 2 tablespoon olive oil*

  • 2 tbs hot sauce.

  • ½ tbs salt

Instructions

  1. In a large pan over medium heat add your olive oil.

  2. Now add your bacon and crisp up, about 7 minutes.

  3. Add your onions, peppers, squash and garlic and cook for a few minutes.

  4. Now add your andouille sausage and cook for a couple minutes to sweat out some of the flavor from the sausage.

  5. Add your stock, salt and rice and mix it in well.

  6. Add your hot sauce.

  7. Turn your heat to high and bring to a boil.

  8. Once it is boiling, reduce heat to low and place a tight fitting lid over the top.

  9. Cook for about 24 minutes or until all of the liquid has been absorbed.

  10. Remove from the heat and serve hot.

    *In flyer June 4 - 10, 2023
    Recipe and photo credit: Keeping it Simple Blog

spinach & strawberry Salad

Ingredients

For the Strawberry Spinach Salad

  • 3/4 cup raw pecans

  • 1/2 red onion very thinly sliced*

  • 10 ounces fresh baby spinach

  • 1 lb strawberries hulled and quartered*

  • 3/4 cup crumbled feta cheese*

For the Poppy Seed Dressing

  • 1/4 cup balsamic vinegar

  • 3 tbs extra-virgin olive oil*

  • 1 1/2 tbs poppy seeds

  • 1 1/2 tbs honey

  • 1/2 tsp Dijon mustard

  • 1/2 tsp kosher salt

  • 1/8 tsp black pepper

Instructions

  1. Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant. Transfer to a cutting board and roughly chop.

  2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.

  3. Prepare the dressing: In a liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined.

  4. Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired. 

*In flyer June 7 - 10, 2023
Recipe and photo credit: Well Plated

Annah Kassen