• 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 6 ounces cooked andouille sausage
  • 2 1/2 cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup uncooked long-grain white rice
  • 1 pound peeled and deveined medium shrimp

I feel like I stepped away from the blog for an eternity! I had a great Christmas with my family but am really looking forward to the new year. You can definitely expect some new things in the new year with an extra emphasis on healthy dishes. All of these cookies and rich foods lately have been going straight to my hips! I have some huge fitness goals for my life starting on January 1st and I would encourage you to join me in living a healthier life.  What goals are you setting for yourself in the new year?

I’ve got 1 week left of a more indulgent lifestyle so I’m trying something different for dinner tonight: jambalaya. This is my first time trying andouille sausage and I do warn you that it is slightly spicy.  The shrimp will level out the heat a bit.  I do like a little spice in my dishes and you can also turn up the heat with a little extra cayenne while you’re cooking.

Start by heating the oil in a large pan over medium heat. Add in the diced peppers, onions and garlic and saute for about 10 minutes.  Mix in the next 11 ingredients, through the diced tomatoes, and bring to a boil.  Stir in the rice, reduce heat to low and allow to cook for about 20 minutes.

Add in the shrimp and cook covered for an additional 5 minutes. Season with additional salt and pepper to taste and then serve. If you like to kick it up another notch you can sprinkle a bit of pepper sauce onto your plate.

saute

rice

jambalaya