Jambalaya, a conventional Cajun Louisiana Creole dish is one of my favored recipes to make. I can't claim that my recipe is genuine, yet I've developed one that closely represents the preference of a conventional Jambalaya that I constantly expect when my travels take me to the south. Most jambalaya call for white rice as well as this recipe calls for wild rice. The charm of this is that you can toss things in occasionally and also not have to bother with measurements! i.e., I never ever would certainly think to add zucchini, but I looked through the refrigerator and saw that it needed to be consumed. Ends up, zucchini in this recipe is great.
You most likely have the majority of these components accessible or can make your own alternatives! Another feature of this recipe that I enjoy is exactly how spicy it is (you can make it warm or mild, just include more or less of the recommended spices). I discover that spicy dishes make me really feel complete while consuming, not to mention feel fuller much longer.
Helen from Custom Cheap Essay
Yields: 2 Dinner and 1 Lunch Serving
1 tbsp of Olive Oil
2 Cups of Cooked Brown Rice, cooked in low-sodium chicken stock
¼ cup of diced red onion
¼ cup of diced zucchini
¼ cup of diced celery
¼ cup diced peppers (I like banana peppers, but red or green are more traditional)
½-1 cup of low-sodium V8 juice
1 tbsp of minced garlic
1 cup of cooked de-veined shrimp
½ cup of cook lean ham or turkey sausage
Tabasco sauce or your favorite hot sauce to taste
Creole spice blend to taste
In a medium saucepan, heat 1 tbsp of olive oil on medium heat. Once hot, put in 1/4 cup of red onion and the minced garlic and sauté. Add the rest of the vegetables and sauté until slightly brown.
Add 1/2 cup to 1 cup of V8 juice in with the vegetables. Add creole sauce and Tabasco sauce to taste.
Now add your cooked brown rice, shrimp, ham, or other cooked meat.
At this point, if you'd prefer a more 'soupy' consistency, add more V8 juice. Taste to see if you should add an any additional spices or hot sauce.
Turn the heat down to low and let simmer for about 30 minutes.
Calories per serving: 22
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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