Jambalaya & Garlic Yogurt

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups rice
• 2 1/2-3 cups v8 vegetable juice
• cajun spices (to taste)
• italian seasoning (to taste)
• tabasco sauce (to taste)
• 6 hot italian sausages
• 12 jumbo shrimp (optional)
• 2 cups fresh mushrooms, quartered
• 2 cups fresh zucchini, diced
• 1 large onion, diced
• 3 -5 cloves garlic
• 1 (16 ounce) container plain yogurt (use non fat if you like)
• 2 cloves garlic
• salt
• 1/4 cup parsley

Recipe

• 1 --------garlicyogurt---------.
• 2 finely chop the garlic, then cover surface with salt and'mash' it with the side of the knife.
• 3 add garlic and parsley to the mixture, then stir.
• 4 --------jambalaya----------.
• 5 if you are using shrimp, peel it and sprinkle with cajun spice, then set aside.
• 6 cook the rice in the v8 juice, adding some tobasco, italian and cajun spice to taste.
• 7 spray a large pan with cooking spray, then cook the sausage.
• 8 when it is done, slice it up into bite sized pieces and put aside.
• 9 in the same pan, cook onions and garlic until onions begin to wilt, then add mushrooms& zucchini and stir fry (you can also add cajun or italian spice to this mixture if you like).
• 10 if pan dries out too much while cooking, add a bit of v8 juice or water.
• 11 in a separate pan, fry a bit of garlic, then add shrimp.
• 12 the shrimp will only take a minute or so- do not overcook or the shrimp will be tough.
• 13 combine rice, sausage& vegetable mixture.
• 14 divide jambalaya up onto plates, then top with shrimp.
• 15 serve with yogurt on the side.