555 EATS - JAMBALAYA

 WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK  HERE  AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

JAMBALAYA....A CAJUN DISH THAT IS SURE TO SATISFY THE HUNGRIEST OF EATERS.  IT IS PACKED WITH PROTEIN AND FLAVOR AND IS PERFECT FOR THE WINTER MONTHS.  THIS RECIPE COMES FROM STEPHEN STASHEK OF THE MONROE FIRE DEPT. IN NEW JERSEY, NOT FAR FROM THE 555 FITNESS HEADQUARTERS.

JAMBALAYA WITH CHICKEN, SHRIMP AND SAUSAGE

Serves 6 firefighters

INGREDIENTS:

1.5 LBS. BONELESS CHICKEN BREASTS, cut to about 1 inch chunks
1 ONION diced
2 GREEN PEPPERS, diced
2 TSP. CAJUN SEASONING, (I used a bayou cajun)
1 CAN CONDENSED TOMATO SOUP
BAG OF YELLOW RICE
1LB FRESH SHRIMP, peeled and deveined
1 TOMATO, chopped
PARSLEY, chopped
PACKAGE OF HOT SAUSAGE

PROCEDURE:

Partially cook sausage in skillet (easier to chop)
 Start the rice
 Brown chicken in large skillet
 Add seasoning, peppers, onion to skillet. Cook for a minute. 
 Add soup, rice, and a cup of water and cook on medium for 10 minutes covered
 Add shrimp and chopped sausage, cook another 10 minutes
 Add tomato and parsley, let stand 5 minutes, serve.

There's plenty of things that can be substituted as desired, or added for more kick. This took an hour from start to finish and made 6 "firefighter" sized portions.

Posted on December 21, 2015 and filed under DINNER.