A while back I was given the opportunity to review Joy Bauer's Food Cures book. It's a great book to have around and I refer to it often. I also have her Slim & Scrumptious cookbook and while trying to decide on a healthier option for dinner the other night that also incorporated food I had on hand - I decided to flip through this cookbook. I saw her recipe for Spicy Shrimp Jambalaya and decided to make it. I had one minor tweak, I didn't have any Canadian bacon in the house but I did have some turkey kielbasa so I made that swap. Oh yes, I also added peas to the dish. This dish was easy to throw together, I actually made this after getting home from Sweet Girls dance class - normally these are the days that I either have a crockpot meal going or settle on a quick pasta dish. This recipe came together quickly and that was exactly what I needed at that moment. This dish is called Spicy Shrimp Jambalaya but like any dish, you can feel free to adjust the amount of spice to your liking. While we were eating Hubby commented on the "special" dish I made and said he couldn't believe I had time to cook something like this. Do I tell him how easy (and nutritious) it is?? Enjoy!!
recipe adapted from Slim & Scrumptious
What you need:
4 garlic cloves, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
5 celery stalks, diced
6 slices of Canadian bacon or 6 ounces turkey kielbasa, chopped
1 (28 ounce) can diced tomatoes
1/4 teaspoon cayenne
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons hot sauce
1 cup brown rice
3 cups low fat reduced salt chicken broth
1 pound shrimp, peeled and deveined
1 cup frozen peas, thawed
What you do:
Coat a Dutch oven with cooking spray liberally and preheat it to medium high.
Add the garlic, onion, bell pepper, and celery to the dutch oven and cook until the vegetables begin to soften, about 5 minutes. Reduce heat to medium and add the bacon or kielbasa, brown a little and then pour in the tomatoes and add spices, herbs and hot sauce, stirring well. Cook for 5 minutes.
Add the rice and chicken broth, stir well and bring mixture to a boil.
Reduce the heat to low and cover the pot, cook for 40 minutes or until rice is fully cooked.
Add the shrimp and the peas, cover the post and heat through until the shrimp are opaque and pink, about 5 more minutes.