We were having such cold weather here last week! I was really needing to make something to warm up our bellies for dinner. We have heard that we may be making a big move in the near future. It is not for sure yet, but it has been a long time coming. I have been getting very comfortable in our home. This is the longest our little family has ever stayed in one area. It is really making me sad to think of leaving here. But, moving is a big part of our life, and with that comes learning about new cultures, and meeting new friends. Our newest adventure may be taking us to Louisiana. So in honor of that, I decided to make some Jambalaya for the kids! Here is the inspiration behind the recipe I made.
Jambalaya
Serves 10
7 WW Points Plus
1 lb chicken breast (boneless skinless) cut into bite sized cubes
1 lb turkey sausage links (about 4 links) coined
1 tbsp creole seasoning, or cajun seasoning
1 tbsp olive oil
2 cups diced bell peppers (any color, or combination of color that you wish)
1 cup diced onions
4 garlic cloves-diced
1 can diced tomatoes (15oz-drained)
2 tbsp tomato paste
2 cups long grain rice
*3 cups water-or whatever amount of water your rice calls for, I used jasmine rice
2 bay leaves
1 tbsp dried parsley
Add olive oil to pan and saute the chicken and turkey sausage. Sprinkle all of the creole over the meat as it cooks.
After meat has browned, add the diced onions, bell peppers, and garlic to the pan. Cook until the peppers and onions star to soften.
Add drained tomatoes and tomato paste, mix until combined. Pour rice and water into the pot along with the bay leaves and parsley. Bring to a boil, cover the pan, then turn temp down to low. Allow the pot to simmer on low until all of the moisture has been absorbed by the rice. (about 30 min)
Jambalaya
Serves 10
7 WW Points Plus
1 lb chicken breast (boneless skinless) cut into bite sized cubes
1 lb turkey sausage links (about 4 links) coined
1 tbsp creole seasoning, or cajun seasoning
1 tbsp olive oil
2 cups diced bell peppers (any color, or combination of color that you wish)
1 cup diced onions
4 garlic cloves-diced
1 can diced tomatoes (15oz-drained)
2 tbsp tomato paste
2 cups long grain rice
*3 cups water-or whatever amount of water your rice calls for, I used jasmine rice
2 bay leaves
1 tbsp dried parsley
Add olive oil to pan and saute the chicken and turkey sausage. Sprinkle all of the creole over the meat as it cooks.
After meat has browned, add the diced onions, bell peppers, and garlic to the pan. Cook until the peppers and onions star to soften.
Add drained tomatoes and tomato paste, mix until combined. Pour rice and water into the pot along with the bay leaves and parsley. Bring to a boil, cover the pan, then turn temp down to low. Allow the pot to simmer on low until all of the moisture has been absorbed by the rice. (about 30 min)
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