Friday, September 13, 2013

Foil Pack Jambalaya

I made this dish twice in one month.

{that's pretty much completely unheard of around here}

In an effort to avoid dirtying a measuring spoon I eyeballed the Cajun seasoning.

Let's pause here for a second.

There is a good lesson to be learned at this point. Some spices should not just be eyeballed unless you have a pretty fantastic eyeball. Which I evidently do not. Spices such as cayenne and Cajun seasoning would fall into that category. Others, like my BFF garlic, are probably okay being eyeballed with a poorly functioning eyeball.

Because of my dysfunctional eyeball, we couldn't eat more than a few bites. I choked down a couple, tears streaming down my face, determined to not waste perfectly good food. Jason had long since abandoned his serving. Unfortunately, 90% of it went in the trash.

The idea was great - it's easy, no mess, and low calorie - so it went back on the menu. And this time I used a measuring spoon.

And it was grand.

Foil Pack Jambalaya
1/2 lb raw shrimp, peeled and deveined with tail on
1 boneless skinless chicken breast, cut into 1 inch pieces
2 turkey sausages, sliced
1/2 cup onion, diced
1 green bell pepper, stem and seeds removed and discarded, diced
2 ribs celery, diced
2 cloves garlic, minced
1 1/2 tbsp Cajun seasoning
1 cup instant brown rice
1/2 cup low sodium chicken broth
salt and pepper to taste
cooking spray

Preheat oven to 400.

In a large mixing bowl, toss together all ingredients except cooking spray. Mix well.

On a baking sheet, place two pieces of foil and spray each with cooking spray. Divide the mixture evenly between the pieces and seal well.

Slide the baking sheets into the oven and bake for 25 minutes or until rice and meats are fully cooked. 

Serve immediately. 

Each packet is two servings.

Source: adapted from Clean Eating Magazine

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