Jambalaya

I love one pot meals. They make clean up a snap, they usually feed a big family, and you can add a salad or vegetable and it looks like a hearty, filling meal. Jambalaya is one of my favorite dishes and I wanted to do something that was quick and gave me the “taste” without all the added calories. I played around with my original higher calorie recipe and some lighter ones I found to come up with one my whole family enjoys. The protein can be mixed around if you want to do all chicken or shrimp, or if you find a low fat turkey sausage that fits your needs. Any combo of protein around 4 cups will work. The seasonings are adjustable to you desired spicy level, so feel free to omit the hot sauce or even lower the Cajun seasoning, you can always add it towards the end if you feel it needs it. Remember you can add spice, but not take it away. We actually like ours with a bit of zing and add more hot sauce for some heat. Either way, it is delicious!

Jambalaya
2 cups of cooked brown rice
2 cups of medium cooked shrimp, tails off
2 cups of raw chicken, cut in medium chunks
4 cups of assorted peppers (green, red, yellow or orange) & onions, cut into medium chunks
1 16oz can of diced tomatoes – no sugar
2 tablespoons of minced garlic
1-2 tablespoons of Cajun seasoning (I would start out with 1 and adjust to taste)
2 teaspoons of hot sauce (can adjust to taste)
2 teaspoons of Worcestershire sauce
1 teaspoon of Dijon mustard
Sea salt, pepper, paprika and garlic powder
Olive oil

In a large sauté pan, drizzle lightly with olive oil and add chicken, cooking on medium-high heat. Lightly season to taste with sea salt, pepper, paprika and garlic powder. Begin to lightly brown chicken and then add peppers/onions mixture and garlic.

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When chicken is cooked through and vegetables begin to tender add tomatoes, Cajun seasoning, hot sauce, Worcestershire sauce, and Dijon mustard. Stir thoroughly and cook for about 5-6 minutes for flavors to combine. Add rice, stir and cook for another 5-6 minutes, then add shrimp and stir. Cook for about another 5 minutes until shrimp is heated through. Serve in large bowl and enjoy.

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21 Day Fix: Serving size about 1.5 cups = 1 yellow, 1 red, 1 green, 1 teaspoon



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