Jambalaya

Approximately 600 calories per person – Serves 2

• Prep time: about 20 to 30 minutes – depends if you have to peel shrimp.
• Cook time: about 40 to 50 minutes.
• Total time: A little under an hour and a half.

Ingredients

• 5 ounces (140 grams) of shrimp we prefer to buy it already peeled, deveined, and headless) 
• 4 ounces (115 grams) smoked pork or chicken sausage
• 4 ounces (115 grams) of canned chicken breast
• 9 ounces (255 grams) red bell pepper
• 6 ounces (170 grams) green bell pepper
• 3 ounces (85 grams) red onion
• 1 celery stalk
• 1 jalapeño (if you like heat)
• ½ cup dry parboiled rice
• 1 tablespoon (Tbsp) olive oil or butter
• 1 bouillon cube, smashed or crumbled and 1 cup water (or one cup of beef, pork or chicken broth)

• Garnish
  • 1 green onion

• Spice bowl
  • 1 teaspoon (tsp) salt, plus more to taste
  • ⅛ teaspoon (tsp) black pepper
  • ⅛ teaspoon (tsp) smoked paprika
  • 1 teaspoon (tsp) fresh or dry parsley leaves
  • ¼ teaspoon (tsp) fresh or dry thyme leaves
  • ¼ teaspoon (tsp) cayenne Pepper plus more to taste
  • ¼ teaspoon (tsp) dried oregano
  • 1 bay leaf
  • ½ head of garlic
  • 4 teaspoons (tsp) double concentrated tomato paste

Steps

• Preparation
  • Prep the shrimp by deveining and peeling (unless you bought it already done) – diced or whole, your choice.
  • Slice the sausage into ¼ inch thick half-moons and set aside
  • Drain the canned chicken juices into a bowl and then flake the meat into a separate bowl.
  • In a small sauce pan, place bouillon cube in 1 cup of water, heat until dissolved (unless using prepared broth).
  • Add chicken reserved water from the can to the broth and set aside.
  • Dice into ½ inch cubes the bell peppers and onions.
  • De-stringed the celery with a carrot peeler and thinly slice.
  • Finely chop the jalapeño with or without seeds. (if you like heat)
  • Finely chop the garlic.
  • Put all the spices, plus the minced garlic and tomato paste in a small bowl. Mix and set aside.
  • Thinly slice the green onion diagonally for garnish, set aside.

• Sausage and Veggies
  • Pour one tablespoon (Tbsp) of olive oil in a pan.
  • Toss in the sausage halves.
  • Sauté sausage at medium-high heat (induction 320) until lightly browned and fat has rendered out.
  • Once fat has rendered, lower heat to simmer, (induction 176) and add onion, bell pepper, celery and jalapeño (if using).
  • Cover. Stir occasionally until softened and fragrant. About 5 minutes. Do not overcook since the veggies will cook more later.

• Rice
  • Add dry rice to the sausage and vegetables. Stir to coat.
  • Add the broth and bowl of spices, mix well.
  • Increase heat to medium-high (induction 320)
  • Bring to a boil and let boil for 5 minutes, uncovered. 

• Shrimp and Chicken
  • Reduce heat to simmer, (induction 176) add shrimp and chicken.
  • Cover and simmer until rice is tender and liquid is fully absorbed, about 20 minutes. Check at 10 minutes.

• Serve
  • Fluff with a fork and divide onto two plates.
  • Garnish with green onions.

All of Living in Beauty Recipes

We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”