Sunday, January 15, 2017

Dish It Up Sunday~Jambalaya

Having raised two daughters who were both very active in school activities and sports, I know that weeknights during the school year can be a bit hectic.  Especially when it comes to getting a hot, home-cooked meal on the table.  I was always looking for something that didn't take a lot of time to prep, and could be prepared in 30 minutes (or less).

We recently made this dish out of our Wheat Belly 30 minute (or less) cookbook, so I decided to share it with you all.  It fits the bill.  30 minutes or less, hot, and tasty.



Jambalaya

Prep Time: 15 minutes/Total Time: 30 minutes

Ingredients:
3 TBS extra-virgin olive oil or coconut oil, divided
1 yellow onion, finely chopped
2 cloves garlic, minced
1 jalapeno chile pepper, seeded and minced (wear plastic gloves when handling)
1 pound andouille sausage, sliced
8 oz chicken breast, cut into 1" cubes (we substituted 1 lb of peeled & deveined shrimp)
1-2 TBS Cajun Seasoning Mix (recipe to follow or you can use a store bought version)
1 can (14.5 oz) diced tomatoes
1 package (6 oz) fresh baby spinach

***Cook's notes:
We use this chopper for quick veggie prep.  (this is the newer version)
We purchase jarred minced and chopped garlic. (so no prep)
We took our fresh andouille sausage out of the casing and crumbled.
We had chicken the night before, so we subbed with a pound of shrimp.

Cajun Seasoning Mix:

2 TBS paprika
1 TBS garlic powder
1 TBS onion powder
2 tsp ground black pepper
1 1/2 tsp ground red pepper
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp sea salt

This will make more than you need.  Prepare and head and keep in an airtight jar.

Directions:

In a large skillet over medium-high heat, heat 2 tablespoons of the oil until hot.  Cook the onion, garlic, and pepper for 3 minutes, or until they begin to soften.

Add the remaining 1 tablespoon of oil to the skillet.  Stir in the sausage and chicken (shrimp if using it).  Cover and cook for 5 minutes, stirring occasionally, or until the chicken and sausage are almost cooked through.  Stir in the seasoning mix, tomatoes with their juice, and spinach.  Cover, reduce the heat to medium-low, and cook for 5 minutes, stirring once, or until the chicken (or shrimp) and sausage are cooked through.

We served ours over rice.  Minute Rice of course!

6 comments:

Laura said...

Yum! A great Louisiana dish just in time for Mardi Gras season!

Gina said...

That looks really delish! I love the combo of shrimp and sausage, and anything on rice is always good!

Katie Clooney said...

Looks yummy!! Have a great week, Lauren.

NanaDiana said...

That sounds delicious. Don't you LOVE that garlic in the jar? I am so lazy anymore that it is all I ever use.
I just bought some 'riced' cauliflower and am anxious to try it. Hope you have a blessed Sunday, Lauren. xo Diana

Billie Jo said...

Looks and sounds delicious!
Just in time for Mardi Gras!
Thank you for sharing. : )

Linda Ann said...

This looked so good I actually made it tonight for dinner. I made it with the chicken and I used chicken andouille sausage. It was really good! I will definitely be making this again! I served it over rice and it delicious! Thanks so much for the recipe and the inspriration!