Thursday, April 7, 2011
Low Carb Jambalya Cajun-Good-Spicy
These amounts are not measured too close. I'm a dump and stir cook!!
1 pound andouille (or any good sausage)sausage (sliced)
1 pound chicken tenders (poached in 2 cups water for 10 minutes and cut into 1 inch cubes)
1 pound raw shrimp
2 cans diced tomatoes with juice
1 small can tomato sauce
2-3 cups sliced frozen okra
1 large onion chopped
3 cloves chopped garlic or 1 tablespoon
1 large green bell pepper chopped
1 cup celery chopped
1 tablespoon bacon grease
2 tablespoons worstershire sauce
1 tablespoon red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1/2 teaspoon thyme
I started by cooking chicken tenders in pan with little coconut oil, brown a little on both sides, then put 2 cups water over it, cover and simmer on low heat 5-10 minutes.
Get your big pot out, heat it up with 1 tablespoon bacon grease in it, put onion, bell pepper, celery in. Cook on low-medium heat 5 minutes. Stir in sausage and cook 3-5 minutes. Put spices in and add tomatoes & tomato sauce, add chicken broth (from where you poached the chicken tenders) and stir. Add your chicken & okra (and anything else I forgot to mention). May need a little water here (1-2 cups). Simmer for 15-20 minutes. add shrimp and let it boil just a minute or 2! Turn heat down to simmer. Serve hot in soup bowls. Don't over cook the shrimp, they will get tuff and chewy.
I never added salt, it didn't need it! You just need to taste at the end and adjust to your taste.
The picture on the right is our home grown garlic, it awesome too!