With Mardi Gras‘s today I was craving Cajun food hard. Both of my parents grew up in Louisiana and my mom makes jambalaya several times a year. It’s my grandma‘s recipe and the jambalaya I grew up on. I called my mom and asked for the original recipe and cut out the butter and made some healthy swaps. It taste like just like I remember! Feel free to add okra or whatever else your Cajun heart desires. I meal prep this into five portions and each one was a whopping 484 g!
Grandma’s Jambalaya
Course: Lunch/Dinner, Meal Preps, Recipes5
servings20
minutes1
hour30
minutes379
kcalIngredients
1/2 pound chicken breast, cooked and shredded (Weighed raw)
1/2 pound shrimp
1 container (336g) Jalapeño Turkey sausage (HEB brand, only 3.5g f per serving)
3/4 cup white rice
3 green bell peppers (weighed 375g)
1 8oz can Tomato sauce
1 can of Mushroom stems and pieces (drained)
1 can beef broth
1 can Campbell’s French onion soup
Tony Charchere’s Seasoning, S&P, Tabasco Sauce
1 bag cauliflower rice
Directions
- Preheat oven to 350°
- Dump all ingredients except sausage and shrimp into a sprayed at 13 x 9 pan
- Stir to combine
- Top with sliced turkey sausage
- Cover pan with aluminum foil
- Bake for an hour and a half
- When there’s 20 to 25 minutes remaining add the shrimp on top pressing them down into the jambalaya
- If there is a lot of liquid remaining when you take out the pan remove the lid and let sit for an hour the liquid will absorb
Notes
- The entire casserole came out to be a 2423 g total so I am to for 484 g per container
- NUTRITION 379 calories 41P/6F/40c
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