Although the picture's not too pretty, the meal was great! Jambalaya is a dish that I've always loved but never made. I don't know why, given that I love any dish that involves throwing a bunch of ingredients in a pot and letting it simmer! However, last week, we were getting ready to go out of town so I didn't want to go to the grocery store and waste any food. I searched my fridge and pantry and realized I had everything to make a healthy jambalaya without making a trip to the store. I found a recipe from Self Magazine on Epicurious and heavily adapted it to make it my own. This recipe serves 4. Next time I make this I'll try to plan ahead and add bell pepper. I'd recommend serving this with some corn muffins for extra dipping!
2 Applegate Farms Chicken Sausage links
10 - 12 large shrimp
3 stalks celery
2 cloves of garlic, minced
3 tbsp flat leaf Italian Parsley
1.5 T chili powder
1 can (8 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tomato, chopped (I did this because I didn't have 2 cans of diced tomatoes!)
3/4 cup brown rice, uncooked
Heat up some olive oil in a large pan. Chop the onion and celery and saute with garlic until soft. Add all ingredients except for shrimp and brown rice and simmer for 7 - 8 minutes. Add brown rice and simmer covered for 45 minutes or until the rice is fully cooked. Toss in the chopped shrimp and cook for 3 - 4 more minutes. Remove from heat and serve!