Seeking something a little out of the ordinary, yet relatively easy for dinner last night, I came up with this shrimp & chicken sausage jambalaya. It’s based on a recipe I came across in a new magazine called Clean Eating.
I used shrimp and sausage since that was what I had in the freezer. Always looking for ways to increase our veggie count, I added chopped celery and sliced fennel to the original version’s call for onion and pepper.
While not a traditional jambalaya ingredient, the fennel worked nicely. Served with a caesar salad, it was a big hit with both my husband and stepson.
Shrimp and Chicken Sausage Jambalaya Recipe
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bulb fennel, thinly sliced
- 1 14 oz can diced tomatoes
- 1 14 oz can tomato sauce
- 1/2 cup water
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon basil
- 1 teaspoon creole seasoning
- 1/2 teaspoon black pepper
- 1/2 pound chicken sausage, sliced into half moons
- 1/2 pound shrimp, shelled and deveined
- 2 cups brown rice (or Uncle Ben’s converted), cooked
INSTRUCTIONS:
In a large saute or sauce pan, saute the onion, pepper, celery, fennel, and garlic until tender. Stir in diced tomatoes, tomato sauce, water, bay leaf, thyme, basil, creole seasoning, pepper and sausage and cooked rice. Bring to a boil and reduce heat. Cover and cook over medium low heat for 10 minutes. Add shrimp and cook 10 minutes more. Stir frequently to prevent sticking.
Note: Chicken breast or thighs can be substituted for shrimp.
Four Servings
Shrimp and Chicken Sausage Jambalaya Recipe adapted from Clean Eating Magazine, Winter 2008
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