Cajun Jambalaya
Fat Tuesday is right around the corner, friends!
Today, I bring you this easy jambalaya recipe which is hearty and bursting with Creole flavors. Kidney beans, fire roasted tomatoes and a mix of bell peppers, celery, onions and spices combine to create an incredibly satisfying skillet that’s sweet and spicy with a hint of smokiness. The garnish of sliced scallions and chopped parsley add crunch and a bright freshness to the dish. A splash of hot sauce just before serving will only add to the amazing flavor.
Each bright, highly textured bite packs a serious nutritional punch.
Rice is a great source of fiber, the bell peppers in this recipe are full of vitamins and contain anti-inflammatory properties and the kidney beans pack a sizable punch of protein with very little fat. Plus, the cayenne pepper in Tabasco speeds up your metabolism, so this jambalaya may actually help with the waistline.
Hallelujah.
Cajun Jambalaya
1 red onion, chopped
3 cloves of garlic, minced
1 small red bell pepper, cut into medium-sized chunks
1 small green pepper, cut into medium sized chunks
2 stalks of celery, chopped
3 cups leftover cooked rice (=1.5 cups uncooked rice)
1 can (14 oz) crushed tomatoes, undrained
1 can (14 oz) kidney beans, drained
2 teaspoons dried oregano
1 teaspoon Cajun seasoning
1 teaspoon smoked paprika powder
2 tablespoons Tamari or soy sauce
1 teaspoon Tabasco
cayenne pepper, to taste
2 green onions, cut into rings
1/2 cup fresh parsley, chopped
In a large pan, heat 1 tbsp. olive oil and sauté the onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell peppers, and celery. Cook for another 3 minutes or until vegetables are tender.
Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
Season with salt and cayenne pepper and stir in the green onions and the chopped parsley. Enjoy!
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Thursday, March 14th, 2019, 6:30-8pm – BOOK NOW
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- Sweet Chili Glazed Brussels Sprouts
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- Cheesy Quinoa Cakes with Lemon Aioli
- Roasted Mixed Potatoes with Spring Herbs & Burrata
- Creamy Asparagus & Pea Soup with Roasted Garlic
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- Salted Dark Chocolate Peanut Butter Cups
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Thursday, May 9th, 2019, 6:30pm-8pm – BOOK NOW
Spring offers some of the best seasonal produce, and there are so many ways to cook with it. Think outside the box with this beautiful Spring menu, starring asparagus, artichoke, peas, and more. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes
- Mint Pea Ricotta Toasts
- Broccoli Leek Soup
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- Mint Dark Chocolate Brownie Bars
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