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Ingredients
Creole Seasoning
- 2 ½ tbsp paprika
- 2 tbsp fine sea salt
- 2 tbsp garlic powder
- 1 tbsp ground black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
Jambalaya, Spicy Soup and Fruit Crumble
- 4 oz all-purpose flour
- 4 oz unsalted butter, chilled (cut into ½ in. pieces)
- 3 oz old fashioned rolled oats
- 3 oz brown sugar
- 1 oz unsweetened shredded coconut
- 16 oz medium shrimp (raw), peeled and deveined
- 8 oz boneless, skinless chicken, diced into ½ in. pieces
- ½ oz olive oil
- 5 oz andouille sausage, diced into ¼ in. cubes (approx. 2 sausages)
- 14 oz fresh peaches, pitted and quartered (approx. 5 small peaches)
- 14 oz Granny Smith apples, cored, peeled and cut into eighths (approx. 4 medium apples)
- 5 oz yellow onion, quartered (approx. 1 large onion)
- 1 oz garlic cloves
- 3 ½ oz carrot, cut into 1 in. pieces (approx. 1 large carrot)
- 3 ½ oz celery, cut into 1 in. pieces (approx. 2 stalks)
- 3 ½ oz red bell pepper, cut into 1 in. strips (approx. ½ large pepper)
- 3 ½ oz green bell pepper, cut into 1 in. strips (approx. ½ large pepper)
- 3 dried bay leaves
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
-
12
oz chicken stock
or 1 tsp chicken stock paste, mixed with 12 oz water - ½ tsp fine sea salt, to taste
- ¼ tsp freshly ground black pepper, to taste
- 7 oz white basmati rice
- 8 oz fresh tomatoes, diced into ½ in. pieces (approx. 2 medium tomatoes)
- Nutrition
- per 1 portion
- Calories
- 3435 kJ / 821 kcal
- Protein
- 29 g
- Carbohydrates
- 97 g
- Fat
- 36 g
- Fibre
- 9 g
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