Wednesday, May 24, 2017

Baked Jambalaya

I'm over these grey and windy days! I'm waiting for sunshine and warm weather. In the meantime I'm going to continue cooking my winter favorites as I impatiently wait for Summer. We love Jambalaya in my house and thought this baked version would be a fun change from the traditional. It's hearty, healthy, and topped with a cheesy crust. Cold weather comfort food at it's finest!

Baked Jambalaya
Serves 6
Cal 272.5, Carbs 33.1, Fat 9.3, Fiber 1, Protein 13.8

1 tbsp. olive oil
1 clove garlic, minced
14 oz. cajun chicken smoked sausage, cut into slices
1 can petite diced tomatoes, undrained
1 cup chicken broth
1 medium green pepper, diced
1 red bell pepper, diced
1 medium onion, diced
1-1/2 cups uncooked instant rice
1 tbsp. Cajun seasoning
1 cup reduced fat cheddar jack cheese

Pre-Heat oven to 425.

Meanwhile, heat olive oil in a large skillet, cook veggies until soft. Add the garlic, sausage, tomatoes, and broth. Bring to a boil. Stir in the rice and cajun seasoning. Remove from heat; cover and let stand for 5 minutes.

Once liquid is absorbed transfer to a casserole dish and top with cheese. Bake for 10-15 minutes or until cheese is melted and bubbly. Enjoy!

1 comment:

  1. Hi Bridget,
    Your Baked Jambalaya will sure be a hit with our Cajun family! Thanks so much for sharing your awesome post with us at Full Plate Thursday! Hope you are having a great week and come back to see us real soon.
    Miz Helen


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