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
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
PACKAGE OF HOT SAUSAGE
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.