jambalaya with rice was one of my first bistro meals, and is still one of my favorites. i found a ton of light recipes online, and sort of "took an average" to put mine together. it didn't make sense to do a small trial batch, so i made enough for 12-16 portions (depending on how you want the calories to fall out.)
something critical that i figured out AFTER the fact is to weigh whatever you're cooking your food in before you start cooking (e.g. the crockpot itself - mine has a bowl that comes out completely for cleaning.) this way, when the food is ready to be bagged, you're able to re-weigh the whole thing, subtract for the cooking vessel, and then divide the remainder by the number of portions you want. it becomes a simple matter to portion your servings out equally by weight. you don't even want to know the mess i made on sunday trying to get even portions!
again, my goal here was the best food possible for the least amount of effort and time. this seems like the type of recipe that can be tweaked for endless variation depending on taste.
jambalaya: saute about a lb each of diced onions and turkey sausage (andouille or hot italian works well) with diced garlic (i use garlic in a jar) until onions are soft and sausage is cooked. dump in a crockpot with 4 14-oz cans stewed tomatoes, 1 can tomato paste, and 2 lbs frozen shrimp. leave it on as long as you like/can. with about an hour to go, dump in some cajun spice mix (salt-free if you're sensitive) and hot sauce (also salt-free if you can) to taste.
i also cooked up some uncle ben's white rice because it's firm and i figured it would stand up to freezing and re-nuking. i haven't tried it yet, but i put some in DH's lunchbox today so we should have a report back from him tomorrow. i make it in a steamer/rice cooker i picked up years ago for about $20. that thing is the BOMB for making rice.
if you use these quantities to make 16 portions, nutrition is apprx as follows for jambalaya and rice together:
cals: 395
fat: 11 g
carb: 49 g
fiber: 4 g
protein: 27 g
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1 comment:
Yum...... I have made jambalya right in my rice cooker.. I will look up the recipe.. took no time at all to do and you could make smaller quatities as well.. Also the rice cooker works really well to do rice on the bottome and with a steamer insert do salmon on the top.. I have put asparagus along with teh salmon and then the brown rice on the bottom I love one pot cooking.
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