Location
7448 Commerce Way. Suite F
Ruther Glen, VA 22546
Another recipe from www.cleaneating.com! This one makes a great dish for get-togethers as it comes out to be a good amount of food. But of course there’s always leftovers as lunch or dinner for the following few days. This dish is great for any time of the year!
Ingredients
1 28-oz BPA-free can unsalted diced tomatoes, with juices
12 oz all-natural spicy turkey sausage, cut into 1-inch-thick slices 2 large stalks celery, chopped
1 yellow onion, chopped
1 each large green and red bell pepper, chopped 6 cloves garlic, minced
4 tsp dried oregano 2 tsp dried thyme
3/4 tsp cayenne pepper, or to taste 2 bay leaves
12 oz frozen raw deveined peeled medium shrimp 1 cup frozen long-grain brown rice
1 12-oz bag frozen sliced okra, optional 1/8 tsp sea salt
1/4 tsp ground black pepper6 tbsp chopped fresh flat-leaf parsley hot sauce, optional
Preparation
1. Make jambalaya mixture: In a large zip-top freezer bag or freezer-safe glass container, combine tomatoes, sausage, celery, onion, bell peppers, garlic, oregano, thyme, cayenne and bay leaves. Press out as much air as possible, seal and freeze for up to 2 months.
2. To cook, remove jambalaya mixture, shrimp, rice and okra (if using) from freezer and let stand in the refrigerator for 24 hours, or until fully thawed. Transfer jambalaya mixture to a slow cooker and cook on high for 4 to 6 hours, or on low for 8 hours.
3. During the last 10 minutes of cooking, add thawed shrimp, rice and okra (if using); cook until shrimp is pink and opaque, 7 to 10 minutes. Season with salt and pepper.
4. To serve, divide jambalaya among bowls; sprinkle with parsley. Serve with hot sauce (if using).
Monday |
5:00 AM - 6:00 AM 4:00 PM - 7:00 PM |
Tuesday |
5:00 AM - 6:00 AM
|
Wednesday |
5:00 AM - 6:00 AM
|
Thursday |
4:00 PM - 8:00 PM |
Friday |
5:00 AM - 6:00 AM
|
Saturday |
9:00 AM - 12:00 PM |
Sunday |
8:00 AM - 11:00 PM |