Ever since I saw the recipe for Cajun Jambalaya in the July 2010 issue of Clean Eating magazine, I’ve been dying to try it!
Luckily, I already had some leftover grilled chicken from last week and leftover turkey sausage from the “corn dog” I made over the weekend, so there wasn’t a ton of prep work for me to do. You could definitely use raw meats though–everything is chopped into bite size pieces so it cooks through pretty fast.
I can’t believe how ridiculously easy this was! Basically, I mixed the following list of items together in a bowl:
- 4 raw medium size shrimp, tails removed
- 1/2 link Jennie-O Hot Turkey Sausage
- 2 ounces grilled chicken
- 1/2 medium green bell pepper, chopped
- 1 plum tomato, chopped
- 1/4 cup white onion chopped
- 1 clove garlic, minced
- 1/2 tsp cayenne pepper
- Sprinkling of S&P, onion powder, red pepper flakes
- 1/2 cup dry brown rice
- 1/4 cup low sodium chicken broth
Then I layed out a big piece of foil, sprayed it down with olive oil cooking spray, and dumped everything onto the foil:
Then you just wrap it up like a Chipotle burrito — making sure that the edges are sealed tight so the liquid doesn’t leak out. Pop into a 400 degree oven for 25 minutes, and VOILA!
This was spiiiiiiicy! I loved it! And it made a TON of food. One note for next time — some of the rice that was sitting on the top of the pile got a little crunchy. I think this can be fixed by either soaking the rice in water before putting it in the mix, or by adding more liquid to the pouch.
I’m in love with this foil pouch cooking method!
Stats on the Jambalaya: 384 calories, 46g carbs, 8g fat, 30g protein, 5g fiber