Tuesday, December 11, 2012

TR's Jambalaya

I got this recipe from a fellow field staff of mine who is gluten-intolerant. We like working together because we can trade recipes and I always appreciate the nights he cooks because I don't usually have to make something different than the rest of the staff. This is a simple meal but it relies heavily on fresh vegetables. This isn't a problem for us during work because we get food drops, but if you're looking to keep weight down, you can probably do a similarly delicious meal using dehydrated vegetables that you rehydrate. The spice packet is gluten free, but it does have soy in it. 

1 packet Simply Organic Jambalaya Spice Mix
1/2 cup of water

1-2 TB of your choice of fat
1 cup of chopped veggies (onion, broccoli, red or green pepper, etc.)
1/4 cup of chorizo, chopped
1/4 cup of pepperoni stick, chopped
2 cloves garlic, diced

Dissolve the spice packet in the 1/2 cup of water and set aside.
Saute the chopped veggies and meats in whatever fat you choose to use (I usually use coconut oil) until tender.
Add the garlic and saute for another minute or two.
Pour in the liquid spice mix and cook for a few more minutes, allowing the meat and vegetables to absorb the flavors, and to evaporate a little bit of the water so it makes a thicker sauce.

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