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Big Sky Vernon Team Member Anne Crone is back with another tasty recipe ~ Enjoy!

This one skillet Low Carb Cajun Jambalaya is courtesy of one of my favorite fitness bloggers – Fit Men Cook.  I happened to be eating this tasty dish while working the desk and several members and team-mates were drooling!  One member commented, “If this is what you serve up at your house, I’m stopping by for dinner!”

INGREDIENTS: (for 5 servings)

3 tablespoons olive oil
2 cloves garlic, minced (1.5 tablespoon minced garlic)
1 cup diced red onion
1lb chicken breast, cut into chunks
8oz smoked turkey sausage, cut into chunks
8oz jumbo raw shrimp (peeled, deveined)
1 green bell pepper, diced
1 stalk celery, diced
1- 15 ounce can of dice tomatoes
3 tablespoons tomato paste
1 1/2 cup low sodium chicken broth
2 bay leaves
2 cups of brown rice (prepare as directed on the package)

Seasonings
sea salt or Goya Adobo Seasoning to taste
black pepper to taste
1 tablespoon dried oregano
1 tablespoon thyme
1 teaspoon cayenne pepper

DIRECTIONS
 
Set a large nonstick skillet on medium high heat and add olive oil, garlic and red onions.  Cook for about 2 to 3 minutes, allowing the onion to brown.  Be careful not to let the garlic burn.

Add the chicken and turkey sausage and cook until the outside of the chicken is no longer pink, about 6 to 8 minutes.

Add bell pepper, celery and diced tomatoes.  Stir.  Then, add tomato sauce and the seasonings.  Stir and cook for about 5 to 7 minutes.

Fold in the raw shrimp.  Cook for about 3 to 5 minutes.

Pour in the chicken broth, tomato paste and the bay leaves. Add a few pinches of sea salt and pepper, then stir it up.  Reduce the heat to medium and cover.  Cook for 15 to 20 minutes.

Stir in cooked rice.

Uncover, then remove the skillet from the heat, stir and allow the jambalaya to “breathe” and thicken.  Season to taste with sea salt and pepper and garnish with green onions.

Enjoy!

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