Easy Jambalaya

Jambalaya, a-crawfish pie and-a file gumbo
‘Cause tonight I’m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we’ll have big fun on the bayou.
Hank Williams Jr.

While this obviously isn’t a traditional jambalaya, it was tasty and it was easy.

Easy Jambalaya

Ingredients
1 tbsp canola oil
3 stalks celery, chopped
2 small red bell peppers, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp ground cumin
2 tsp chili powder
1/2 tsp paprika
1 1/2 cups dried rice
2 cups water
15 oz fire roasted petite diced tomatoes
1 bay leaf
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp parsley, chopped
1 chicken sausage, sliced
15 oz boneless skinless chicken breast, cut into chunks
5 oz raw shrimp, deveined and peeled

Directions

1. Heat the oil in a pot. Once hot add in the vegetables and cook until the onion is translucent. Add the spices and saute for a minute.

2. Add the rice and saute for a few minutes to toast. Add the tomatoes, water, chicken, salt, and pepper. Cover and simmer for 30 minutes or until the rice is tender.

3. Remove the bay leaf. Add the sausage, shrimp, and parsley. Cook for about 5 minutes, until the shrimp are pink.

* serves 4
* 550 calories per serving

Lentil Soup

Last week was soup week. It was kind of¬†unintentional, but after I finished my meal plan I realized I had an abundance of soups on my list. This was hands down the best soup of the week and actually the only one I’m going to share, since I only share the yummiest of yummies. It’s been really cold here in Sacramento, reaching below freezing most nights for the past week. I had a final on Saturday and by 9 in the morning it was only 32 degrees. Brrrrrr….

Soup is good!

French Lentil Soup

Ingredients
1 1/2 tbsp olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 cloves garlic, minced
2 cups vegetable broth
1/2 cup + 2 tbsp lentils, rinsed
7 oz petite diced tomato in juice
balsamic vinegar

Directions

1. Heat oil in a saucepan over medium-high heat. Add onions, celery, carrots, and garlic, sauteing until the vegetables are brown, about 15 minutes.

2. Add 2 cups of broth, lentils, and tomatoes. Bring to a boil. Reduce heat over medium-low, cover, and simmer until the lentils are tender, about 35 minutes.

3. Transfer 1 cup of soup to a food processor or blender and puree until smooth. Return the puree to the soup. Season with salt, pepper, and a splash of balsamic vinegar.

* serves 3
* 333 calories per serving