RECIPE: Jambalaya

This is an easy way to use up leftover pork, shrimp, sausage etc.  Two cups of leftover pork roast, rice and a few veggies and you have an easy dinner. Ellie gives it her stamp of approval…

RECIPE: Jambalaya

Ingredients
2 tablespoons olive oil
3 stalks of celery, chopped
1 small onion, chopped
1/2 green pepper, chopped
14.5 oz. can of diced tomatoes (with liquid)
1-1/2 cups chicken broth
2/3 cup brown rice
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Bay leaf
2-3 cups of pork, sausage, shrimp

Directions
Heat the olive oil over medium heat. Add the celery, onion and green pepper. Sauté until soft. Add tomatoes, chicken broth, brown rice and spices. Bring to a boil. Reduce heat and simmer on low for 20 minutes. Add meat, then simmer for another 5–10 minutes or until heated through and rice is tender.

Note: We like to add hot sauce to individual servings – keeps it family friendly that way!

For a printable version of this recipe, click here.