Saturday, April 25, 2009

Amanda's Easy Jambalaya

My easy Jambalaya. This is probably as authentic as Rolex bought from a New York street corner. But then again, what makes authentic cuisine? Good food, is good food and easy good food sometimes is even better. A real jambalaya might take all day to make. This took about 15 minutes to throw together. This recipe serves 2.

Amanda's Easy Jambalaya

1/2 cup raw rice, prepared per package directions
6 oz shrimp, cut in half
5 oz andouille sausage (I used a low-fat turkey sausage)
1/4 package frozen okra
1 small onion diced
1 small green bell pepper
3 cloves garlic
1 small can tomato paste
1 cup chicken broth
2 tbsp flour
1/2 tsp Tony Chachere's Cajun seasoning (or other Cajun seasoning blend)
1 tbsp fresh oregano (or 1 tsp dried)

Dice onion, bell pepper and garlic and sautè in skillet until translucent. Add sausage and cook until it starts to caramelize. In a small bowl whisk flour and chicken broth. Add tomato paste to skillet and cook it for a minute having chicken broth ready to pour in the skillet. When tomato paste has cooked through, add the broth before it burns. Add frozen okra and shrimp. Season with Cajun seasoning and oregano, salt and pepper. Serves over rice. Serves 2.

Weight Watchers (per serving)
3oz shrimp- 1 pt
2.5 oz sausage - 2.5 pts
tomato paste -1 pt
rice- 3 pts
flour- 0.5 pts


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