Fit Fat Tuesday Feast

IMG_5098I love the comfort foods of winter but, because California gets a very short spell of cool weather, that means that I can’t just eat what I want and hide under sweatshirts and big sweaters…UG!  Case in point:  last week we had some of our lowest temperatures for late January/early February and this week it’s been in the high 80’s and low 90’s.  I am going to be back in spring clothes before too long, so I have to stick to my diet plan.

Just because I’m watching what I eat doesn’t mean I can’t enjoy Fat Tuesday, right?  By re-working one of my favorite Mardi Gras delights, I can (and did!) Laissez les bon temps roulez.

Let the Good Times Roll “California Style” Jambalaya

  • 1 – 12 oz Chub Jimmy Dean Reduced Fat Premium Pork Sausage
  • 2/3 pound Boneless Skinless Chicken Breast Diced
  • 12 oz – Raw (Peeled, Deveined & Tails Removed) Shrimp
  • 6 oz – Aidell’s Cajun Style Andouille Sausage
  • 1 – 14.5 oz Diced Fire Roasted Tomatoes
  • 2 Pkgs – Uncle Ben’s Ready Rice Natural Whole Grain Brown Rice (90 Second Microwave Packages)
  • 1 Red Bell Pepper – Chopped
  • 1 Green Bell Pepper – Chopped
  • 1 Bunch Green Onions
  • 2 TBLS Olive Oil
  • 2 Cloves Garlic (Peeled & Minced)
  • 2 TBLS Zatarain’s Cajun Spice Blend
  • Cayenne Pepper, Black Pepper To Taste

In a heavy duty skillet, preheated over medium-high heat, add 1 TBLS olive oil, the garlic, chopped onions, and chopped bell peppers.  Cook while stirring about 5 minutes.

Preheat a large heavy duty stock pot or stew pan over medium high heat.  Add 1 TBLS olive oil and the pork sausage to the pan.  Break up with a wooden spoon and cook until nearly done,  Add the diced chicken, sprinkle with the Cajun Spice, and continue cooking until chicken is nearly cooked through (4-5 minutes).  Slice the sausage into 1/4 to 1/2 inch slices and add to the pan.  Cut each peeled, deveined, tailed shrimp in half and add to the other meats in the pan.  Cook about 2 minutes.

Tear the packages to vent and microwave the Uncle Ben’s rice packets for 90 seconds each on high.

Add the sautéed vegetables to the cooked meat.  Stir in the canned tomatoes and bring all to a boil.  Reduce heat to medium-low and add the two packages of rice to the pan.

Stir to combine.  Add 1 TBLS ground black pepper and about 1/2 tsp cayenne pepper.

Serve with hot sauce of your choice, and, if you’re like me and love it California Style, add 1/4 of an avocado to the top of your bowl of steaming jambalaya.

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