Wednesday, January 16, 2013

Jana's Jambalaya

Jana here with a new recipe that has some delicious flavor!  Another great thing about this recipe is the option to change it to suit your family's preferences.  You can use several different types of meat (Chicken, turkey, smoked sausage, shrimp), white or brown rice, and any combination of peppers!  I used peppers that we froze from our summer garden, but you can use any that you have on hand.  The amount of spiciness you want should determine what you use. The recipe I list below should turn out to be slightly spicy, but nothing over the top. If you prefer a more mild flavor, omit the jalapenos and use more sweet peppers. (bell peppers, banana peppers, etc)  You could even leave the peppers out altogether if you don't prefer them.

Jana's Jambalaya

2 cups meat (shrimp, cooked/diced chicken, smoked sausage)
2 cups rice, uncooked (I prefer brown)
1 can (8 ounces) tomato sauce
3-4 cups frozen okra (not breaded)
1 can (14.5 ounces) diced tomatoes
1 teaspoon olive oil
2 jalapenos (fresh or frozen), diced finely
4 banana peppers (fresh or frozen), diced
1/4-1/2 cup bell pepper, chopped (red or green)
2 teaspoons minced garlic
1 1/2 teaspoons salt
1 teaspoon dried minced onion
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon chili powder

1. Cook rice according to package directions.

2. Meanwhile, warm the oil over medium heat in a large skillet.   Add the okra, peppers, garlic, and onion. After it has cooked for 5 minutes, add the diced tomatoes, salt, onion powder, paprika, and chili powder. Allow to simmer for 5 more minutes.

3. Stir in the meat (cooked if you are using chicken or turkey), rice, and tomato sauce.  Stir until well combined.  Allow to simmer for as long as you would like. Simmering longer will allow the flavors to become stronger!

This meal would be great as a freezer meal!


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