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Entrees Uncategorized

Simple Cajun-Style Chicken, Sausage and Rice

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This healthier version of a traditional New Orleans favorite does not lack in flavor and is a great comfort meal for a chilly evening. I used an Instant Pot to make it even quicker, but it can be made on the stovetop, if desired. You can also add shrimp for a more traditional Jambalaya dish. 

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Ingredients

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  • 1 Tbsp grapeseed or avocado oil (or other high smoke point oil)
  • 1 pound chicken breast 
  • 4-5 chicken sausage links (I used Trader Joe’s Spicy Jalepeño) 
  • 1 small onion, diced
  • 2-3 garlic cloves, minced
  • 4 stalks celery, diced
  • 1 bell pepper, diced
  • 1-2 cups rice, cauliflower rice, or Right Rice (I used 2 cups Spanish Right Rice)
  • 2 Tbsp spicy seasoning blend* 
  • 2 cups organic bone broth
  • 2 Tbsp Worcestershire sauce 

Spicy Seasoning Blend (this will make enough for extra to store for next time)*

  • 2 Tbsp ground coriander
  • 1 Tbsp ground fennel
  • 1 Tbsp ground oregano
  • 1 Tbsp cayenne pepper
  • 2 Tbsp Himalayan sea salt

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Instructions

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Step 1

Select the Sauté setting on the Instant Pot and heat the oil. Place chicken breasts in the pot and lightly brown each side for about 5 minutes each. 

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Step 2

Place chicken sausages, onion, garlic, celery and bell peppers in pot and sauté for about 2-3 more minutes. 

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Step 3

Add all other ingredients (rice, spices and broth and Worcestershire sauce). Ensure broth completely covers the rice. 

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Step 4

Secure the lid and set the pressure release to “sealing”. Set the cooking time for 10 minutes at high pressure.

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Step 5

Once done, let the pressure release by switching the valve to “venting” and serve! 

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Variations

You can add shrimp or serve with pasta instead of rice. This recipe can be made without an instant pot/pressure cooker by using a crock pot for extended time or on the stove top! 

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Categories
Entrees Uncategorized

Spicy Thai Meatballs

Ingredients:

For the meatballs;
  • 1 pound ground turkey
  • 1/4 cup onion
  • 3/4 cup diced carrots
  • 1/2 Tbsp ginger
  • 1 Tbsp fish sauce
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 2 Tbsp coconut cream
For the sauce;
  • 1 can coconut milk
  • 1 Tbsp curry simmer sauce (I found mine at Trader Joe’s)
    • *You can also use curry paste but watch the added sugar.
  • 1 tsp fish sauce

Instructions:

  1. Preheat oven to 400°F.
  2. Prepare a sheet pan with aluminum foil and coat with olive oil. Mix ground meat with all ingredients listed above for the meatballs.
  3. Mix well and form golf ball size meatballs (about 20 meatballs).
  4. Bake first side 20 minutes and flip side 15 minutes or until the meatballs are completely cooked through.
  5. In the meantime, mix ingredients under “sauce”. Slow simmer over medium-low heat. Keep stirring the sauce until everything is combined and reduced to a thicker sauce.
  6. Once the meatballs are cooked through and the sauce is thickened, add the meatballs to the sauce.
  7. Enjoy over zoodles (zucchini noodles) or cauliflower rice!

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Recipe adapted from http://iheartumami.com/creamy-coconut-milk-meatballs/