This one is, I must say, one of my bests. As Coach Josh just said while he is sitting next to me, “Matt you are the greatest chef I have ever known…” and then he wept. So, yanno, its pretty good!
You Will Need These Ingredients:
- 3 tbsp Grass Fed Butter
- 2 cups cherry tomatoes
- 2 cloves garlic, minced
- 2 Red Onions, Diced
- 2-3 lb Chicken Breast, Diced
- 8-12oz smoked turkey sausage, cut into chunks
- 3 green bell peppers, diced
- 3 stalks celery, diced
- 20 oz Tomato Sauce
- 6 tablespoons tomato paste
- 2 cups chicken broth
- 2-4 cups black rice (cooked in broth or water)
Seasoning
- sea salt to taste
- black pepper to taste
- 3 Tbsp oregano
- 2 Tbsp Thyme
- 3 Tbsp Smoked Paprika
- 3 Tbsp Chili Powder
- 2 Tsp Cayenne Pepper
Follow These Instructions:
- Preheat Oven to 400, roast cherry tomatoes in cast iron skillet for 30 minutes or until they start to shrivel and burst, remove from oven.
- Set skillet on medium high heat and add butter, garlic and red onions. Cook for about 2 to 3 minutes, allowing the onion to brown and the tomatoes to rip apart to create a sauce.
- Add the chicken and turkey sausage and cook until the outside of the chicken is no longer pink, about 6 to 8 minutes
- Add bell pepper and celery, Stir. Then, add tomato sauce and the seasonings. Stir and cook for about 5 to 7 minutes.
- Pour in the chicken broth and tomato paste. Add a few pinches of sea salt and pepper, then stir it up. Reduce the heat to medium. Cook for 20-45 minutes depending upon how much liquid you want left.
- While that is finishing, cook black rice over low heat for 30-35 minutes. When finished let it sit, covered, for about 10 minutes.
- Serve Jambalaya over rice.
DEVOUR!
Coach Matty B – RF House Nutrition Sherpa, PN2 Nutrition Coach & Master Chef
