I will be honest: this summer hasn’t exactly been a good one for meal plans and new recipes. I was doing really good at trying new things in the beginning but as things got busier and busier I found that easy old crockpot recipes became my best friends. Unfortunately my best friends weren’t always the most exciting. One can only eat so many deconstructed cabbage rolls and pots of chilli before they get kind of sick of what they’re eating. I’m someone who always likes to try new foods and this typically extends to my home cooking as well as eating out. Sadly, there isn’t always enough time.
Monday was another pot of crockpot chilli but since I had absolutely nothing to do on Wednesday I decided to venture out a little bit. I didn’t pick a new recipe but instead decided to try something I haven’t made since the winter months: jambalaya.
I am a glutton for southern style cooking, especially anything with Cajun roots. New Orleans is on the top of my bucket list and it’s not just because of The Princess and the Frog. Jambalaya is one of those dishes I just love to order at restaurants and while I was still in university it was something I learned how to make at home. I’ve experimented with recipes over the years and have finally come up with my fast and dirty way to make a heaping pot of the good stuff. So of course, I figured I’d share it with all of you.
Not so surprisingly I failed on measuring my ingredients so I just kind of eyeballed it the best I could to come up with this simple 10 ingredient list for making my version of Jambalaya.This is a spin off of traditional Jambalaya which uses broth instead of tomato paste.The cauliflower rice was a new test for me in order to lower the carbs and calories in this dish and it turned out great.
- 1/2 a medium sized onion diced
- 2-3 bell peppers diced
- 1 stock of celery diced
- 10-15 chicken strips
- 12-15 shrimp
- 4 turkey sausages (missing in mine this time; the store was sold out)
- Tomato paste (156ml)
- Hot sauce to taste
- Cajun seasoning to taste
- 4 servings of rice or one head of cauliflower (or both)
Cook your turkey sausages in the oven at 350 degrees for 25 minutes (flipping once halfway through). While the sausages are cooking begin to prepare the rest of your ingredients; dicing the vegetables, peeling the shrimp, and cutting chicken strips into bite sized pieces. Once the turkey sausage is cooked cut these into bite sized pieces as well.
If you’re using cauliflower you can either grate it into cauliflower rice like I did or use a food processor (which is probably 10 times easier). If you’re using regular old rice proceed to boil your rice as normal. As you can see I’m pretty lazy (and I suck at cooking rice) so I just use minute rice.
Next, cook the vegetables and meats together on medium heat in a large pot on the stove top, stirring occasionally. After five minutes add the tomato paste. Fill the empty tomato paste can with water and pour this into the pot as well to change the consistency of the tomato paste. Stir the paste and water in until all the vegetables and meats are coated. Proceed to add hot sauce and cajun seasonings to taste. I prefer mine on the spicier side but it’s all up to you.
Finally, mix in cooked rice or grated cauliflower rice. Cook on low for 5 more minutes and then serve.
Prep and everything included this meal should take no longer than an hour to make. The recipe is for approximately 4-6 servings. It did four for us but Matt’s servings are large so it probably could be spread into six especially because we used both the cauliflower and the regular rice. If you give this one a try let me know, and as always if you have recipes to share please leave them in the comments below! I’m off to eat a big bowl of this now so: