Jambalaya

Now as a precursor: I'm not from Louisiana, I don't usually cook cajun, I didn't follow a recipe... and this was amazing!This recipe is also quicker because some of the items are canned, which is good if you don't have a lot of time. I froze half and my husband ate it while I was away for a month, he said it was just as delicious as the day we made it. Now, I'm sure all of you know an authentic recipe, or one you think is better, but don't knock it til you try it.

Prep Time: 5 minutes
Cook Time: 30-40 minutes






Ingredients:
1- 1 lb bag brown rice
4- links sausage of your choice (I used garlic chicken sausage)
20-40 shrimp peeled, deveined (You can use the frozen stuff at walmart if you want, I used fresh shrimp, I think it has more flavor)
1- can diced tomatoes
2- cans kidney beans (low sodium)
Chili powder
Paprika
Cayenne
Onion powder
Crushed sea salt.

1) Cook rice according to bag directions.
2) After the rice is al dente, add tomatoes and kidney beans (drain off the juice from the kidney beans.)
3) Season to desired preference of spiciness. If you want more cajun flavor, add more cayenne.
4) In skillet cook sausages until they are lightly browned, you could also grill them for a char flavor, remove from heat, cut into cubes or slices.
5) In same skillet, cook shrimp just until pink, don't over cook or it will become rubbery.
6) Add sausage and shrimp to rice, continue cooking until all the spices have melded and the majority of the liquid in the rice is gone.
7) Serve and enjoy. (using brown rice, low fat chicken sausage, shrimp, low sodium beans, and tomatoes is a healthy and filling meal!)