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Jambalaya

Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 60 minutes

 

Ingredients

  • 12 large shrimp, peeled and deveined
  • 3 chorizo sausage
  • 2 large 28 oz. cans of stewed tomatoes
  • 4 cups of water
  • 1 large onion, chopped
  • *Optional* (1 cup chopped taro root, chopped turmeric  and 1 stalk lemon grass)
  • 1 large sweet potato, chopped
  • 1 large red bell pepper, chopped
  • 2 cloves garlic
  • 2 tbsp. of olive oil or coconut oil
  • 1 cup quinoa
  • 1 cup rice
  • ½ pouch Fire Belly “Original” or “Dirty Hot”

Depending on your heat preference. Of course our Caribbean or Chipotle goes good as well.

 

Directions

1. Heat oil in a large pot on medium heat. Add onion and bell peppers; cook and stir until vegetables begin to soften.

2. Stir in tomatoes, water, garlic, chorizo sausage, sweet potato, quinoa, rice and Fire Belly. Bring to boil. Reduce heat to medium-low; cover and simmer 45 minutes.

3. Stir in shrimp. Cover and cook 5 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

  • I always try to add things to my recipes that are really beneficial for us but we don’t necessarily eat often. The benefits of turmeric are unquestionable; I will have a blog about this at a later date, however it is a bit bitter. Lemon grass has a great flavour just take it out when you’re finished. Taro root if you can find it has a great flavour and also very beneficial.

A simple dish, but ohhh so yummy!

 

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