After an impromptu trip to a New Orleans style restaurant over the weekend, the hubby and I were both itching for some jambalaya. (Side note: The restaurant, NOLA in Greensboro, NC was INCREDIBLE!! Seriously, if you're local, stop in a try it. Everything about it makes you feel like you're walking around the French Quarter. I only wish we'd had room for some of their beignets!!)
{Gator Bites & Remoulade Sauce}
{The BIGGEST...and most delicious Po'Boy Sandwich I've ever had!!}
{The coveted Jambalya}
While this recipe wasn't quite as good as the deliciousness we had at NOLA, it was still pretty dang delicious. Prepare yourself, this is not a quick dinner and you'll want to allow about an hour to an hour and a half so you'll have time to chop all of your veggies and cook everything. But once it's cooking, you can leave it to simmer so you won't actually be standing in the kitchen the entire time. You can cut down your cooking time if you prep your veggies beforehand.
This is one of those meals that gets better the next day and could easily be frozen for later meals. I hope you enjoy it as much as we did...but eat it before you head over to NOLA and it will taste even better!!
INGREDIENTS:
3 Tbsp. olive oil
2 stalks of celery, chopped
1 sweet onion, diced
1 small red pepper, diced
1 small green bell pepper, diced
1 small yellow bell pepper, diced
1.5 Tbsp minced garlic (or 4 fresh garlic cloves, minced)
2 boneless, skinless chicken - cut into bite-sized pieces
1 lb turkey sausage sliced thinly into rounds
1 lb raw shrimp, peeled and deveined
3 c sodium free chicken stock
1 (14oz) can Cento crushed tomatoes
1.5 cups uncooked brown rice
2 Tbsp Cajun seasoning
1 bay leaf
1 tsp thyme
1/4 tsp cayenne pepper
salt & pepper to taste
INSTRUCTIONS:
1. Heat 2 Tbsp olive oil in a large saute pan over medium-high heat.
2. Add celery, onion, bell peppers, and garlic.Saute for about 5 minutes, stirring occasionally until vegetables are soft and mostly cooked.
3. Add the remaining tablespoon of olive oil, chicken, and sausage, and stir to combine. Saute for 5 minutes, or until the chicken is no longer pink.
4. Add the chicken stock, crushed tomatoes, rice, Cajun seasoning, bay leaf, thyme, and cayenne pepper, and stir to combine. Let it come to a boil and let the water almost fully absorb, about 10 minutes.
5. Reduce heat to medium low. Cover and simmer for about 25 minutes or until the rice is fully cooked, stirring occasionally.
6. Once the rice is tender, add in the shrimp and stir to combine.
7. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink.
8. Remove the bay leaf and season the jambalaya with salt and pepper and additional Cajun seasoning as needed.
9. Remove from heat and serve. Enjoy!!
21 DAY FIX: Serving Size: 1.5 cup (1 red, 1 green, 1 yellow)
