Jambalaya

This recipe was created by Dr. Joseph McPhee, author of a cookbook specifically designed for bariatric surgery patients.

The nice thing about making large amounts of food, like this simple Jambalaya recipe, is freezing away the leftovers in portion-sized bags for the rest of the week. It’s packed with protein in the shrimp, chicken and sausage. Brown rice is your healthy source for carbohydrates. Obviously this is a meal for later on in your bariatric surgery recovery when you are comfortable eating different things all in the same meal. Just watch how fast you’re eating, because this stuff tastes great!

INGREDIENTS

• 2 Andouille (Cajun sausage), chopped
• 2 chicken breasts, cubed
• ½ pound shelled and veined shrimp
• 1 yellow onion, chopped
• 1 celery stick, chopped
• 1 glass roasted red peppers (12 ounce)
• 1 can finely chopped tomato (14.5 ounce)
• 5 cloves garlic, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon fresh oregano
• 1, 8-ounce bottle clam juice
• 1 cup brown rice
• 2 cups chicken broth
• ½ teaspoon cayenne pepper
• 2 teaspoons salt

Main Protein Source:

Sausage (3 ounces) = 12 grams
Chicken (3 ounces) = 26 grams
Shrimp (3 ounces) = 18 grams

INSTRUCTIONS

1. In a bit of olive oil, brown the sausage and chicken, add a pinch of salt and pepper. Set aside.
2. Using the leftover juices from the chicken and sausage, cook the onion, celery, pepper, and garlic about 10 minutes on medium heat.
3. Once done, put the cooked vegetables into a food processor with ½ cup of chicken broth. Do a couple of quick chops.
4. In a large sauce pan add this mixture with the rice, meats, shrimp, tomato, clam juice, cayenne pepper, salt, thyme, oregano, and the remaining chicken stock (may add more to fully cook the rice).
5. On medium heat, cover and simmer for about 25 minutes, stirring occasionally. Taste when done to see if you want to add any more salt or spice.

Makes 4-6 servings.