Jambalaya

Ingredients:

2 (14 oz) packages of smoked sausage, cut into 1/4 in slices

1 cup chopped onion

1 yellow/red/orange bell pepper, diced

1 green bell pepper

3 stalks celery, diced

4 cups low sodium chicken broth

1 (28 oz) can diced tomatoes

2 cups brown rice

1 Tbsp dried parsley

2 tsp Worcestershire sauce

1 tsp Cajun seasoning

1/8 tsp cayenne pepper (or add to your preferred spice level)

Optional: cooked, peeled, de-veined shrimp, thawed



Instructions:

  1. Saute sausage in a dutch oven or large pot over medium-high heat until brown.

  2. Remove sausage from pot leaving the oils.

  3. Add onion, green pepper, and celery; cook for 5 minutes or until tender.

  4. Add broth, tomatoes, rice, parsley, Worcestershire, cajun seasoning, and cayenne pepper. Stir in sausage.

  5. Optional: add cooked, thawed shrimp

  6. Bring to boil, cover, reduce heat, simmer 20 minutes or until rice is cooked.


Freeze it!


This recipe makes a great freezer meal that tastes just as good as the day you make it!

You can double the recipe while you are cooking to get move freezer bags. It will keep roughly 3 months in your refrigerator or 6 month in your deep freezer. I typically get 1-3 meals for my family of 4 (2 adults and 2 small children).


You will want to cool this meal completely before adding it to your freezer bags. Label with the date, portion size, and name of the meal. Scoop the appropriate portions into the bag. Remove all air from the bag and lay flat in the freezer for the most efficient space saving!

When you are ready to serve, thaw overnight in the fridge and reheat in a saucepan over medium-low heat for best taste. You can also reheat in the microwave.

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