Makes 8 servings
15 min prep, 30 min cook time ** You can substitute the meats for andouie (sp?) sausage, kielbasa, shrimp, etc. Whatever sounds good will work just fine :)
Ingredients
| 8 | oz chicken breast (2 breast halves) |
| 1 | T creole seasoning |
| 2 | T olive oil |
| 1/4 | c green pepper, diced |
| 1/4 | c celery, diced |
| 1/4 | c onion, diced |
| 2 | T garlic cloves, diced |
| 1/2 | c tomatoes, diced |
| 1 | bay leaf |
| 1 | tsp. worcestershire sauce |
| 1 | tsp. hot sauce |
| 3/4 | c quinoa, rinsed |
| 3/4 | c red lentils, rinsed |
| 3 | c chicken stock |
| 1 | lb lean turkey sausage |
- Combine chicken and creole seasoning in bowl, set aside. In a soup pot, heat oil on high and stir in green pepper, onion and celery. Cook on high for 3-5 min.
- Add garlic, tomatoes, bay leaf, sauces. Stir in lentils and quinoa and add chicken stock.
- Reduce heat to medium. Cook until quinoa and lentils start to soak up liquid and becomes tender (about 20 min.).
- Add chicken mixture and sausage. Cook 10 minutes on medium heat or until chicken is done.
- Leftovers freeze well.
Read more: http://caloriecount.about.com/not-your-mothers-jambalaya-recipe-r475012#ixzz16WTZ7Diw
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