Quick Chicken and Sausage Jambalaya

This post is really hard for me to write. I learned yesterday that a colleague was killed in a car accident while she was on vacation overseas. She and I used to talk about food all the time and she loved reading my blog. I shared this recipe with her several years ago and it was her favourite. Every time she made it she would thank me for giving her the recipe and exclaim how good it was. So, Catherine, this post is for you.
My favourite kind of sausage to use in this is Capital brand turkey sausage,  but any kind of ready-to-eat sausage would work (kielbasa is yummy.)

Quick Chicken and Sausage Jambalaya
Prep Time: 15 minutes | Cook Time: 30 minutes | Yield: lots

Ingredients:
2 boneless, skinless chicken breasts, diced
1 TBSP olive oil
1 ring turkey or ham sausage, sliced
1 small yellow onion, diced
1 each green, red and yellow peppers, diced
3 large cloves garlic, minced
1 can diced stewed tomatoes
1 cup chicken broth
5-6 heaping handfuls instant brown rice (or more, if you like)
2 pinches ground sage
2 pinches dried thyme
1 1/2 tsp dried oregano
2 good shakes Worcestershire sauce
1 pinch red pepper flakes (or more, to taste)
salt and pepper (to taste)

Method:
1. Heat the olive oil in a large, deep pan over medium heat. Add the chicken, onion and sausage. Cook, stirring occasionally
2. When the chicken is halfway cooked, add the peppers, garlic and all the spices. Cook, stirring occasionally until the chicken is cooked through.
3. Add the Worcestershire sauce, tomatoes, broth and rice. Stir until incorporated. Cook until the rice is done and most of the liquid is gone, about 15 minutes.   

Turkey and Ricotta Shepderd's Pie

My Mother-in-law inspired this post as she first came up with this idea for my husband's birthday lunch last month. The secret is adding ricotta cheese to the filling - it keeps it moist, helps it stick together and makes it amazingly creamy. She put crushed corn flakes on top of the potatoes under the cheese which gives it a nice crunch and it compliments the flavours very well - I didn't have cornflakes so I made it without and it worked fine. I would probably add them next time I make this.
This is my version - just made it for dinner and it was so, so good. Plus, it's gluten free, for those who can't eat gluten.

Turkey and Ricotta Shepherd's Pie
Prep Time: 35 minutes | Cook Time: 15 minutes | Serves: 4


Ingredients:
1 pound lean ground turkey
1/2 cup frozen corn
1 TBSP dried onion flakes
1/4 tsp each ground sage and dried oregano
2 tsp Johnny's Garlic Seasoning (or garlic powder)
salt and pepper to taste
300g light, extra smooth ricotta
3-4 large red skin potatoes, peeled and cubed
6 cloves garlic, peeled and smashed
2 chicken bouillon cubes
water
2 TBSP butter
3-5 TBSP 1% milk
1 TBSP Johnny's Garlic Seasoning (or garlic powder)
salt to taste
about 200g grated monterey jack or cheddar cheese (or a mix of both)

Method:
1.  Pre-heat the oven to 400 degrees Fahrenheit.  Put the diced potatoes, smashed garlic and crumbled bouillon cubes in a large pot and cover with water. Boil until potatoes are tender, about 20 minutes. Drain, reserving 5 TBSP cooking water. Mash the potatoes. Add the butter and mix it in. Add the milk 1 TBSP at a time until you reach your desired consistency (they should be creamy and smooth but still fairly thick)
2. Meanwhile, cook the ground turkey in a large, deep pan until no longer pink. Add all spices and corn. Cook for about 5 minutes. Add the ricotta cheese and the 5 TBSP potato water. Mix throughly.
3. Put the turkey mixture in a 9x9 square casserole dish. Top with the mashed potatoes and then the cheese. Bake for 15 minutes, until the cheese is melted and bubbly. Blast under the broiler for 2 minutes more. Let sit at least 3 minutes before cutting and serving.