Jambalaya
J.R.'s Jambalaya ~ Super Food Recipes
Our version uses turkey sausage instead of the usual Cajun-style pork andouille sausage and swaps in brown rice for white to add 4 more grams of fiber to the pot. This hefty dose of protein and healthy whole grains will keep you full long after the last forkful is enjoyed. Calories per serving: 316 This notoriously spicy Creole dish combines meat, seafood, poultry, rice and whatever vegetables happen to be lying around the kitchen.
Our extra satisfying version uses turkey sausage (instead of pork) to lower the fat content by about 16 grams per link and brown rice to add 4 more grams of fiber to the pot. This lip smacking recipe will keep you from heading back to the fridge for a midnight snack. Ingredients; * 1 lg. onion, peeled and diced * 3 cloves garlic, peeled and minced * 2 stalks celery, diced * 2 carrots, diced * 2 med. size sweet red peppers * 1 can (15 oz.) crushed tomatoes * 1 c. long grain
brown rice
* 1 tsp. hot sauce * 2 Tbs. fresh thyme, minced (or 2 tsp dried) * 1 tsp. sea salt * 1/2 tsp. ground black pepper * 2 c. water * 3 Tbs. fresh parsley, minced * 1 lb. shrimp, peeled and de-veined Preparation; 1. Place onion, garlic, celery, carrots, peppers, tomatoes, rice, and sausage in the crock-pot in that order. 2. Add hot sauce, thyme, salt, pepper and water. 3. Cover and cook on low for 8 to 9 hours. 4. About an hour before the Jambalaya is finished cooking, toss in parsley and shrimp. Stir until well combined, adding more water to the Jambalaya if needed. Nutrition: per serving Calories 316.2, Fat 5.7 g. Saturated Fat 2 g. Cholesterol 128.9 mg. Sodium 939.2 mg. Carbohydrates 40 g. Total Sugras 5.6 g. Dietary Fiber 5.2 g. Protein 29.4 g. We know you and your family will enjoy! Bon Apetit.
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