SHRIMP & SAUSAGE JAMBALAYA

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).