Jambalaya > Boogaloo
Yield: 6 servings (about 10 cups)
3 tablespoons olive oil
1 clove garlic, minced
1 small yellow onion, diced
4 ribs celery, sliced
1 red bell pepper, cut into 3/4-inch pieces
1 green bell pepper, cut into 3/4-inch pieces
1 tablespoons Cajun-style blackening seasoning
1 1/4 cups uncooked white rice
2 1/2 cups chicken stock
1/2 cup tomato sauce
1/4 cup Worcestershire sauce
1 tablespoon butter
3 dashes Tabasco sauce or to taste
1/2 pound shrimp, shelled and deveined
1/2 pound cooked chicken, diced
1/4 pound andouille sausage, sliced
Ground black pepper
6 green onions, chopped
1. Preheat the oven to 400 degrees. Combine olive oil, garlic, yellow onion, celery, bell peppers and blackening seasoning in a large oven-proof pot. Sauté over medium-high heat until onions are translucent, about 10 minutes. Stir in rice; cook 5 minutes more.
2. Stir in chicken stock, tomato sauce, Worcestershire and butter; bring to a boil. Stir in Tabasco, shrimp, chicken and andouille. Cover tightly with foil. Transfer to the oven and bake for 30 minutes or until rice is tender.
3. Season to taste with salt and pepper. Garnish each serving with green onions.
Per serving: 390 calories; 15g fat; 4g saturated fat; 95mg cholesterol; 23g protein; 41g carbohydrate; 6g sugar; 2g fiber; 870mg sodium; 60mg calcium.