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Jesse’s Jambalaya

RECIPE SUMMARY

 

Jesse’s Jambalaya

Makes 2 Servings: Counts towards 1 Serving Meat, 2 cups Vegetables, 1 tablespoon Oil

 

 

INGREDIENTS

 12 Medium Shrimp, peeled, deveined and chopped
 4 oz. Chicken, diced
 1 tablespoon Creole Seasoning
 2 tablespoons Olive Oil
 ¼ cup Onion, chopped
 ¼ cup Green Bell Pepper, chopped
 ¼ cup Celery, chopped
 2 Cloves of Garlic, chopped
 ½ cup Tomatoes, chopped
 3 Bay Leaves
 A Dash of Worcestershire Sauce
 1 teaspoon Hot Sauce
 2 cups Cauliflower, grated
 1½ cups Chicken Stock
 5 oz. Isernio’s Italian Chicken Sausage, sliced
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

In a bowl, combine the shrimp, chicken and creole seasoning; massage until seasoning is well incorporated and set aside.

2

In a large saucepan, heat the olive oil over high heat. Add in the onion, pepper, and celery and cook for 3 minutes. Add the garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce; reduce heat to medium and let cook for 15 minutes, stirring occasionally.

3

Add the seasoned meats and chicken sausage to the pan and sauté until all the meat is cooked through, about 10 minutes. Stir in the chicken stock and cauliflower; season with salt and pepper and extra creole seasoning, to taste.

 

Ingredients

 12 Medium Shrimp, peeled, deveined and chopped
 4 oz. Chicken, diced
 1 tablespoon Creole Seasoning
 2 tablespoons Olive Oil
 ¼ cup Onion, chopped
 ¼ cup Green Bell Pepper, chopped
 ¼ cup Celery, chopped
 2 Cloves of Garlic, chopped
 ½ cup Tomatoes, chopped
 3 Bay Leaves
 A Dash of Worcestershire Sauce
 1 teaspoon Hot Sauce
 2 cups Cauliflower, grated
 1½ cups Chicken Stock
 5 oz. Isernio’s Italian Chicken Sausage, sliced
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

In a bowl, combine the shrimp, chicken and creole seasoning; massage until seasoning is well incorporated and set aside.

2

In a large saucepan, heat the olive oil over high heat. Add in the onion, pepper, and celery and cook for 3 minutes. Add the garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce; reduce heat to medium and let cook for 15 minutes, stirring occasionally.

3

Add the seasoned meats and chicken sausage to the pan and sauté until all the meat is cooked through, about 10 minutes. Stir in the chicken stock and cauliflower; season with salt and pepper and extra creole seasoning, to taste.

Jesse’s Jambalaya

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