Thursday, May 8, 2014

My Saucy Mama Adventure: Healthy Saucy Mama Jambalaya

Healthy Saucy Mama Jambalaya
I'm feeling the love today.  Love from family, love from yoga, and love from cooking and cooking friends!  Love from all over makes me feel creative and colorful.  Color is one of my favorite things about being creative with food, and it's HEALTHY food that always seems to be most colorful!

Now, let's talk about feeling spicy and SAUCY!  I've got five more Saucy Mama flavors to cook with.  You've already seen the Orange Habanero Wing Sauce in the King Kamehameha Kahlua Pork Sandwich.  Today, we're going to the Louisiana Bayou with a little healthy Jambalaya and some saucy, jerk flavored wing sauce !!!

This dish is healthy; it's gluten-free, it's easy to make, it's FULL of flavor and ... COLOR!!!!

Traditional jambalaya just has green peppers and maybe some red tomatoes, but I threw some yellow peppers and some mini yellow heirloom tomatoes, just to liven it up a bit!  I also cooked the brown rice in some Roasted Red Pepper & Tomato Soup to give the rice a stickier, more flavorful and more colorful appeal.

Healthy Saucy Mama Jambalaya

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 4

  • 1 cup brown rice, uncooked
    Healthy Saucy Mama Jambalaya
  • 2 cups Roasted Red Pepper & Tomato Soup
  • 2 cloves garlic, minced or pressed
  • 12 oz. large shrimp, peeled and deveined (about 2 dozen shrimp)
  • 9 oz. pre-cooked chicken Andouille sausage (3 sausages)
  • 2 stalks celery, chopped into 1" pieces on a bias
  • 3 green onions, chopped (green ends separated for garnish)
  • 1 cup Saucy Mama Jamaican Jerk Wing Sauce, divided (click link to order)
  • 1/2 green bell pepper, seeded and sliced
  • 1/2 yellow, orange or red bell pepper, seeded and sliced
  • 1 cup mini heirloom tomatoes, different colors, quartered
  • non-stick cooking spray ( I used a coconut oil spray)
  • salt and pepper to taste
  1. Heat an outdoor grill to high heat.
  2. Soak about 5 wooden skewers in water for about 10 minutes so they don't burn on the grill.
  3. Heat a large saucepan to medium heat.  Spray it generously with cooking spray, add the brown rice and stir until coated with the spray.  Toast the rice for about 2 minutes, add the tomato soup, minced garlic and 1/4 cup of Saucy Mama Jamaican Jerk Sauce.  Season with salt and pepper to taste.  Stir until combined, bring to a boil and then cover, reduce to a simmer and cook for another 30 minutes, until the rice is soft.
  4. Skewer the shrimp onto the soaked wooden skewers, about 4 or 5 to a skewer.  Place them flat in a glass baking dish and pour about 1/2 cup of the Saucy Mama Jamaican Jerk Sauce on the shrimp, making sure to coat the shrimp completely on both sides.
  5. Place the shrimp skewers and the chicken Andouille sausages on the grill and cook for about 3 minutes on each side, until the shrimp is cooked through and the sausages are slightly browned (I like my sausages with lots of char on them, so I left them on the grill a bit longer!).   Remove from the grill and allow to cool for a minute.
  6. Slice the sausages into 1" pieces on a bias. 
  7. Remove the shrimp from their skewers and set aside.
  8. Heat a large saucepan to medium heat.  Spray it generously with cooking spray and add the celery, bell peppers, chopped green onions and heirloom tomatoes.  Season with salt and pepper to taste. Stir and cook on medium heat for about 5-7 minutes, until veggies are fairly soft.  
  9. To serve:  Stir ALL the ingredients in with the cooked rice.  Stir until combined.  Transfer to four separate serving dishes, garnish with the remaining green onions and serve.
Healthy Saucy Mama Jambalaya

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