I believe I’ve mentioned that I adore spicy food, so does the hubster. We consumed as much as possible while the kid was in Maine. One thing I made was Jambalaya. While it wasn’t as spicy as I would’ve liked, it would be pretty easy to spice it up.
Also, I know that jambalaya traditionally contains shrimp, but I didn’t have any on hand. You could easily throw some in this if you really wanted to, though. Just add it in with the chicken and kielbasa.
2 tsp of Olive Oil
3/4 lb Chicken Breast
12 oz Kielbasa
1 Bell Pepper
3 Cloves Garlic
1/4 tsp Cayenne (More or Less, To Taste)
1/2 tsp Onion Powder
1/2 tsp Paprika
1 tsp Oregano
1 tsp Thyme
Salt and Pepper, To Taste
2 Cups Enriched Long Grain Rice
4 Cups Stock or Broth
3 Bay Leaves
2 tsp Worchestershire Sauce
1 tsp Hot Sauce (More or Less, To Taste)
Cut the chicken and kielbasa into bite sized pieces. Heat the olive oil in a large pan, and saute the meats until brown, about 5 minutes.
Dice the onion and bell pepper. Peel and mince the garlic. Mix all the seasonings together.
Add the vegetables, garlic, and seasonings to the pan. Cook for five minutes.
Add the rice, broth, worchestershire, hot sauce, and bay leaves, and bring to a boil.
Cover and cook for 20 minutes.
When I made this (I weigh everything I use, so some things might be more or less when you make it. I also used Turkey kielbasa.), the whole recipe had about 2600 calories. If you divide it 6 ways, that would be approximately 435 calories a serving. That’s not too bad, in my opinion.