Happy Monday, everyone. If you’re a mom, I hope you had a lovely Mother’s Day. If you’re not, I hope you got to spend time with your mom (or the closest thing you have to one) to make her day special. My day was just lovely, thanks to my wonderful husband and children. I spent a lot of time relaxing, and when I wasn’t relaxing I was cooking.
Don’t judge; it’s what I wanted to be doing.
At any rate, this was not one of the things I cooked; this is what we had for dinner Saturday night. I had shrimp in the freezer leftover from the Bang Bang Shrimp a couple of weeks ago, and had been thinking about how to use it. It’s been pretty cool in this part of the country for the last few days, so something warm and comforting seemed to be in order. Combine that with the fact that our local natural food store carries Applegate Farms Andouille Sausage (yeah, it’s made with chicken and turkey but that doesn’t mean it doesn’t taste great), and Jambalaya seemed like a wonderful idea.
And it was. Even The Young One wolfed this down, and I have a feeling there’s going to be a battle for the leftovers today at lunch. It was simply delicious, as well as easy – you see the list of ingredients is a bit long, but don’t let that deter you; the actual directions are pretty short. And it all comes together quickly – once the ingredients are prepped, which is simply some dicing and chopping – the whole thing comes together in about half an hour. Not bad for one of Louisiana’s most famous dishes.
Now, this has rice in it, but that’s simply because I think Jambalaya really needs it. I’ve made this in the past with grated cauliflower and the flavors are there, but it’s just not the same – cauliflower doesn’t soak up the liquid, or the taste, the way rice does, and the texture simply isn’t right. And since white rice is pretty inoffensive as grains go, I don’t see any harm in indulging in it occasionally (which we do once or twice a month).
You can make this with the cauliflower if you like: omit the water, reduce the chicken stock to 3 cups and add 1 1/2 cups of grated cauliflower to the stew when you add the proteins, and just cook it for the 10 minutes specified. It’s even quicker this way, and comes in at about 15 grams of carbohydrates – it will be Whole30, too.
Note: Jambalaya should be made with Creole seasoning, but I cannot find it anywhere in my area so I use Cajun seasoning instead. Use whichever you like, although it won’t be “authentic” with the Cajun stuff.
- 1 pound medium shrimp, peeled, deveined and chopped
- 1 large boneless, skinless chicken breast, diced
- 6 oz Andouille sausage, sliced
- 1 tablespoon Cajun seasoning
- 2 tablespoons ghee or clarified butter, divided
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana-style hot sauce
- 1 cup white rice, uncooked
- 4 cups chicken stock, preferably homemade
- 1 cup water
- Salt and freshly-ground black pepper, to taste
- In a medium mixing bowl combine the shrimp, chicken and Cajun seasoning; work the seasoning in well. Set aside.
- Heat the ghee in a small stock pot over medium heat and cook the onion, pepper and celery until the onion is soft, about 5 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the chicken broth, water and rice.
- Bring to a boil; reduce the heat to a simmer and cover. Cook for 15 minutes, or until the rice is almost tender. Add the seasoned shrimp and chicken and the sausage; continue cooking, uncovered, until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and additional Cajun seasoning, as needed, before serving.
- Nutrition (per serving): 409 calories, 15.9g total fat, 137.2mg cholesterol, 1158.3mg sodium, 564.5mg potassium, 37.3g carbohydrates, 1.1g fiber, 4.2g sugar, 27.3g protein