Delicious Jambalaya (Serves 8)
2 tablespoons olive oil
2 celery stocks, chopped
1 onion, chopped
3 bell peppers ( I like to use green, yellow and red/orange), chopped
1 jalapeno, seeded and chopped
4 garlic cloves, minced
8 ounces chicken breast, skinless, cooked
1 pound venison sausage, sliced
3 cups chicken stock (I use unsalted)
3 tomatoes, chopped
1 cup white rice, uncooked (brown rice can be substituted, but will need to be cooked separately)
2 tablespoon cajun seasoning
2 bay leaves
1 teaspoon thyme, dried
¼ teaspoon cayenne
- Heat olive oil over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Sauté for about 5 minutes, until the vegetables are soft and cooked.
- Add precooked chicken, sausage, chicken stock, tomatoes, rice, Cajun seasoning, bay leaves, thyme and cayenne. Stir well. Reduce heat to medium-low, cover and simmer for 30 minutes. Stir to ensure rice does not burn.
- Remove the bay leaves prior to serving as you should not eat these and serve.
Note: I like to have a green salad with this meal.
Note: Using sausage will always increase the total fat and saturated fat content. If you choose to use a sausage, look at the label and try to select a sausage with the least amount of saturated fat if possible.
Variations: You can always just choose to use chicken or shrimp instead of sausage. Also, you can go meatless and ensure you select a vegetarian/vegan protein to accompany for a balanced meal.
Nutrition Facts: Calories 408, Total fat 14g, Saturated fat 11g, Cholesterol 123mg, Sodium 553mg, Potassium 372mg, Total Carbohydrate 29g, Dietary Fiber 3g, Protein 42g