Jambalaya

img_1679-1

This recipe is adapted from my friend Melanie, and let me tell you—it is bomb dot com. It’s loaded with veggies and you can add shrimp or chicken or both! You can also adjust things as necessary to make it how you like it.

While this recipe does have a couple of things I wouldn’t normally call “healthy” (chicken bouillion cube and white Basmati rice), you can easily adjust to make it healthier. You can sub brown rice or quinoa for the white rice (although some high quality white rice eaten every once in awhile is okay), or you can use homemade chicken bone broth in place of the bouillion cube and water.

This dish makes enough for about four people (with little to no leftovers), but if you just cook for yourself or you and your significant other, it also freezes well for short periods of time, making it an easy weeknight meal when you’re feeling lazy.

INGREDIENTS:
1 package of Cajun Andouille sausage (I like the Aidell’s brand available at Fred Meyer)
1-1.5 large green bell pepper
4-5 stalks of celery
1 large sweet white onion
6-8 cloves of garlic
5-6 green onions
Canned  or fresh tomatoes
Tomato sauce or paste
1 Chicken bouillion cube
Butter
Basmati rice
Filtered water
Cajun seasoning
Bay leaf
Fresh parsley

DIRECTIONS:
Cook 1 cup of Basmati rice as directed on the package and set aside.

Dice up your Andouille sausage and add to a large stock pot. Saute with about 1 tablespoon of butter and a few shakes of Cajun seasoning until it starts to crisp.

Dice up your bell pepper, onion, celery, and garlic and then add to the pot with the sausage, cooking about 10 minutes or until it starts to get tender. Add a little more Cajun seasoning.

Add tomatoes, tomato sauce and bay leaf. Simmer for about 10 minutes. You can add more Cajun seasoning if you like it spicy.

Next, add your chicken bouillion cube, water, and green onions. Start with only 1/2 a cup of water if using tomato sauce, but if using tomato paste use about 1-1.25 cup of water (depending on how saucy you like the dish).

Stir well and let simmer uncovered on low for about 30-40 minutes. I prefer my veggies with a little crunch to them which is why the saute time is so short. If you like yours softer, you can saute them longer and let the whole pot of goodness simmer for closer to 45 minutes.

Once it has cooked to your liking (and you’ve taken multiple taste tests to get the seasoning right), remove the bay leaf, and add the rice you cooked. Combine all ingredients well.

Serve it up in bowls and top with fresh cut parsley.

NOTE: If you decide to add chicken or shrimp, saute first in butter and Cajun seasoning and set aside or wait until closer to the end to cook and then add in to the pot. If you cook the chicken with the sausage and then simmer it for that long it takes on a very weird texture.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s