Saturday, June 5, 2010

Cajun Jambalaya

I don't think this is an authentic jambalaya, but it was pretty good. I had to keep the shrimp out due to a certain someone not liking shrimp. But it's pretty easy and healthy and you can even cook it on the grill if you want to keep the house cool.

Cajun Jambalaya

1/2 lb raw shrimp, peeled, deveined and tail on
4 oz boneless, skinless chicken breast, diced into 1 inch pieces
1 turkey sausage, sliced (I used linguisa sausage cause I had it and it's spicy, andouille is the traditional sausage)
1/2 medium white onion, diced
1 medium green pepper, diced
1 rib celery, diced
1&1/2 medium tomatoes, cored and diced
2 cloves garlic, minced
1&1/2 T Cajun seasoning
1 cup instant brown rice (you can use white rice if you prefer)
1/2 cup chicken broth (I used a little extra)
Salt and pepper to taste

Preheat oven to 400 degrees. In a bowl, toss all ingredients until combined. Spray 2 pieces of foil with cooking spray (about 20 inches long). Divide mixture evenly and fold to seal. Place pouches on baking sheet and bake for 25 minutes or until rice and meat are fully cooked. Carefully open and test a grain of rice. Return to oven for 5 more minutes if not done.

Source: Clean Eating magazine

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