Friday, May 16, 2014

Jambalaya - THM S

I found the original recipe on LovingMyNest.com. But the link isn't working so I can't direct you to it at the moment.

3 cups chicken broth
4 bell peppers
1 large onion, chopped
1 large 32oz., can of diced tomatoes (leave in juice)
2 garlic cloves, diced
2 bay leaves
1 lb large shrimp raw and deveined (optional - I don't add it to mine)
4 ounces chicken diced
1 pkg spicy Andouille sausage
1 head of cauliflower graded into a fine rice consistency
2 cups okra
2 tsp Cajun Seasoning

Split all ingredients except the chicken broth into 2 zip lock bags.  On the day of cooking add chicken broth and cook on low for 6 hours.

Print the recipe HERE

11 comments:

  1. Is the bell peppers for this, the green ones or the red ones from the prep list?

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    1. Bell. I use the recipe itself to make the list.

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  2. Ma'am,

    When you split, bag & freeze these recipes are you including the meat in the bag with everything else? I assume you would just bag/freeze the other ingredients and when it's time to make have the meat thawed and ready, correct? Thanks.

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    1. You can do it that way if you want. For this recipe I have the meat cooked before and add it when I put everything together in the bag to freeze.

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  3. When ready to cook, do you take one bag and add 3 cups chicken broth or only 1.5 cups chicken broth?

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  4. Looks good! I would suggest adding shrimp, if using, during the last 20 minutes. It gets a rubbery texture when overcooked.

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    1. Thank you. I don't cook with Shrimp so I had no idea.

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  5. Do you cook the chicken and sausage prior to prep or throw it In raw?

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  6. Michelle, I just found these freezer recipes from the THM Facebook page. Thank you so much for doing this! I so much appreciate all of your hard work, and am excited to try them all out. I especially appreciate the shopping list!!

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