Thanks you guys!! I'm so excited to try the risottos you told me about - YUM. Thanks for the links - you're awesome. I just still can't get over how rich and filling they are - and to know that it's mostly "special" rice and chicken stock that makes it that way is insane to me! It really tastes like it has heavy cream in it or something - fabulously deceiving!
So Thursday was my work from home day and I decided to be a total homebody. I worked, rested through lunch and hung out with the pups, worked more and then hung out with Austin, took Remy to the vet and cooked a couple of new recipes - GREAT night!
Ze girls!
Shuffleboard fun
Other than celebrating Shane's birth - I tried a new recipe! Here goes... my first time making jambalaya - next is gumbo!
Other than celebrating Shane's birth - I tried a new recipe! Here goes... my first time making jambalaya - next is gumbo!
Jambalaya
Inspired by a Hungry Girl recipe
Makes 4 Servings
2 links fully cooked chicken sausage, sliced into coins
6 oz. chicken cut in strips, not cooked
2 14.5-oz. cans fire-roasted diced tomatoes (not drained)
½ cup onion, chopped
1 green bell pepper, seeded, chopped
1 cup celery, chopped
2 cup low-sodium fat-free chicken broth
2 tsp minced garlic
1 tsp Cajun seasoning
1 tsp hot sauce, or more to taste
1/4 tsp dried oregano
1/4 tsp dried thyme
6 oz. raw shrimp, tails removed, deveined, chopped
2 cups minute white rice, cooked
Optional: salt and black pepper
Add all ingredients except shrimp and rice to a large pot on the stove. Mix thoroughly. Bring to a boil. Reduce heat to medium low. Cover and simmer until veggies are tender and chicken is cooked, about 35 minutes. While it’s cooking, cook rice in microwave. Remove cover on pot, shred chicken, add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes. Season to taste with salt, black pepper, and additional hot sauce. Serve over rice.
Nutritional Information: 389 calories, 56 carbs, 4 fat grams and 27 protein grams.
Makes 4 Servings
2 links fully cooked chicken sausage, sliced into coins
6 oz. chicken cut in strips, not cooked
2 14.5-oz. cans fire-roasted diced tomatoes (not drained)
½ cup onion, chopped
1 green bell pepper, seeded, chopped
1 cup celery, chopped
2 cup low-sodium fat-free chicken broth
2 tsp minced garlic
1 tsp Cajun seasoning
1 tsp hot sauce, or more to taste
1/4 tsp dried oregano
1/4 tsp dried thyme
6 oz. raw shrimp, tails removed, deveined, chopped
2 cups minute white rice, cooked
Optional: salt and black pepper
Add all ingredients except shrimp and rice to a large pot on the stove. Mix thoroughly. Bring to a boil. Reduce heat to medium low. Cover and simmer until veggies are tender and chicken is cooked, about 35 minutes. While it’s cooking, cook rice in microwave. Remove cover on pot, shred chicken, add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes. Season to taste with salt, black pepper, and additional hot sauce. Serve over rice.
Nutritional Information: 389 calories, 56 carbs, 4 fat grams and 27 protein grams.
Review: Great jambayla! I enjoyed it! I do think that next time i'll add a pinch of cayenne pepper for some fire, and I also think i'll reduce or omit the celery - it's just not for me. I did love the mix of sausage, shrimp and chicken - lots of yummy meats! And the microwave rice tasted great - I just can't cook rice into recipes - it always comes out crunchy. Sad. So great - but needs some tweaks for me!
Q: Any ideas for how to spice up this jambayla? All we can figure is cayenne - I don't want to add more hot sauce. I may look up some other recipes to get some ideas for how to mix this one up!
Q: Shuffleboard: yay or nay? I think it's fun but i'm not very good. I usually don't play at the bars - Austin likes it though. I prefer pool any day!
