Cajun Jambalaya

Ingredients

• 1/2 lb raw shrimp, 26/30 count, peeled and deveined, tail on
• 4 oz boneless, skinless chicken breast, diced into 1-inch pieces
• 1 all-natural, low-sodium turkey sausage, sliced
• 1/2 medium white onion, diced
• 1 medium green bell pepper, stem and seeds removed and discarded, diced
• 1 rib celery, diced
• 1 1/2 medium vine-ripe tomatoes, cored and diced
• 2 cloves garlic, minced
• 1 1/2 tbsp salt-free Cajun seasoning
• 1 cup all-natural instant brown rice
• 1/2 cup low-sodium chicken broth
• Sea salt and fresh ground black pepper, to taste
• Olive oil cooking spray

Preparation

1. Preheat oven to 400°F.
2. In a large mixing bowl, toss together all ingredients except cooking spray, mixing well until combined.
3. Prepare 2 foil pouches. Spray each piece of foil with cooking spray. Divide mixture evenly among both pieces of foil and seal.
4. Place pouches on a baking tray and slide onto middle rack of preheated oven for 25 minutes or until rice and proteins are fully cooked. (NOTE: When cooked, rice will be soft and proteins will be firm and opaque.) To test for doneness, carefully open 1 pouch and taste a few grains of rice from the center of the pouch. If necessary, close pouch and return to oven for 5 more minutes.
5. Carefully open pouch and pour mixture into a large serving bowl; serve immediately.

FULL RECIPES

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