The last two weeks have been ho hum. But not this week. This is so good you'll want to make ahead two batches. The recipe below will be split into two bags for two different meals. Let's jump right in.
Jambalaya
1.5 cups chicken broth
2 bell peppers
1/2 large onion, chopped
1 large 16oz., can of diced tomatoes (leave in juice)
1 garlic clove, diced
1 bay leaves
11/2 lb large shrimp raw and deveined (optional - I don't add it to mine)
2 ounces chicken diced
1/2 pkg spicy Andouille sausage
1/2 head of cauliflower graded into a fine rice consistency
1 cup okra
1 tsp Cajun Seasoning
Split all ingredients except the chicken broth into 2 zip lock bags. This recipe makes two meals worth. On the day of cooking add chicken broth and cook on low for 4 hours. Warning!! This is spicy. If you can't handle the heat I would buy a less spicy sausage and go lighter on the Cajun Seasoning. We loved this one. I hope you do too. Let me know if you have questions.
2 bell peppers
1/2 large onion, chopped
1 large 16oz., can of diced tomatoes (leave in juice)
1 garlic clove, diced
1 bay leaves
11/2 lb large shrimp raw and deveined (optional - I don't add it to mine)
2 ounces chicken diced
1/2 pkg spicy Andouille sausage
1/2 head of cauliflower graded into a fine rice consistency
1 cup okra
1 tsp Cajun Seasoning
Split all ingredients except the chicken broth into 2 zip lock bags. This recipe makes two meals worth. On the day of cooking add chicken broth and cook on low for 4 hours. Warning!! This is spicy. If you can't handle the heat I would buy a less spicy sausage and go lighter on the Cajun Seasoning. We loved this one. I hope you do too. Let me know if you have questions.
Next up....Bacon Wrapped Chicken with Rosemary
Linda
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