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Recipe: Jambalaya

By Marissa Bognanno, The Frugal Diet contributing Chef, Zumba Instructor, & Author of "The Boot" Blog

It may take awhile to chop everything, but the flavor and leftover capacity of this dish is well worth it. 

(8 servings)
-Melt 3 tbs butter over medium high heat in large stock pot.
-Add 1 cup smoked ham and 1 1/2 lbs. kielbasa and increase heat to high. Cook, stirring constantly until meat browns, about 3 minutes.
-Add 1 lb. boneless chicken breast and continue to cook 5 minutes until chicken is browned.
-Reduce heat to medium and add spices to the meat - 1/3 tsp. ground bay leaf, 2 tsp. thyme, 1/4 tsp. sage, 1 1/2 tsp. salt, 1 tsp. white and black pepper, 1 tsp. red pepper flakes* (I use less of these because I am a spice wimp)
-Stir in 1 large chopped onion, 2 medium chopped peppers, 2 cloves minced garlic, 4 ribs chopped celery and 6 chopped scallions. Cook 5 minutes or until tender.
-Stir in one 28 oz. can of tomatoes. Blend well.
-Add 3 1/2 cups vegetable or chicken stock and 2 cups rice. Bring to a boil. Reduce heat to simmer and cover and cook until rice is tender. Garnish with parsley. 

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