Leigh’s Spicy Jambalaya

Leigh's Jambalaya

I’m not gonna lie, I really like to make food in big batches so I can avoid cooking all week 😉

This one is delicious, hearty, and packed with protein & vegetables. Cook it in a crock-pot if you want even less work to do!

Makes 8-10 Servings

Ingredients:

  • 3 TBSP Olive Oil
  • 2-3 Cloves Garlic, minced
  • 1 Onion, Diced
  • 2 c. Celery, Chopped
  • 1 c. Bell Peppers, Chopped
  • 1 ¾ c. Canned Diced Tomatoes
  • 1 can Tomato Paste
  • 4 c. Water
  • 4 c. Organic Chicken Broth
  • 1 tsp Thyme
  • 1 tsp Red Pepper Flakes
  • 2 tsp Siracha Hot Sauce
  • 1 Bay Leaf
  • Pinch Salt & Pepper
  • 1 c. brown rice
  • 1 c. cooked ham, chopped
  • 2 c. cooked chicken, cubed
  • 12 oz. cooked shrimp
  • 2 Chorizo Sausage, sliced (or spicy chicken sausage)
This photo shows the Jambalaya with Pearl Barley, but I recommend rice instead to avoid gluten :)

This photo shows the Jambalaya with Pearl Barley, but I recommend rice instead to avoid gluten 🙂

Directions:

  1. Heat oil in a large soup pot, and sauté garlic, onion, celery and bell peppers until slightly seared/brown.
  2. Add Tomatoes, paste, water, broth, thyme, red pepper flakes, bay leaf, S&P, hot sauce and rice. Stir and bring to a boil.
  3. Reduce heat and simmer, stirring often for 1 hour.
  4. Just before serving, add ham, chicken, shrimp and sausage

Enjoy!

xoxo, Leigh

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