Sweet & Savory Jambalaya

One of the highlights of my Mom 2.0 conference  in NOLA this year was winning a recipe contest sponsored by Zatarain’s.  For those not familiar with Zatarain’s, they make everything from frozen entrees, to spices, but are probably most well known for their boxed rice mixes (of which I’m a big fan).  When my husband was working in another state and I was juggling a baby, and working outside of the house FT, I loved this stuff because I could make a big batch and add lots of fresh veggies & protein, then eat it for a couple of days.  It’s filling, full of flavor, and the boxed mix gives me a nice base that I can be as creative as I want with, depending on how much time I have and what other ingredients I have on hand.  I knew a lot of people would be entering the contest, so I wanted to try something different.  I’ve been really into sweet & savory things lately, so I thought adding a little fruit to the dish would be a fun way to mix it up!  Here’s what you’ll need for this sweet & savory jambalaya that is sure to satisfy your taste buds.

  • 1 T olive oil
  • 1 Spanish onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 14 ounce can fire roasted tomatoes
  • 1 cup water
  • 1 package Zatarain’s Reduced Sodium Jambalaya Mix
  • 1 pound large shrimp, peeled & deveined
  • 1 package (12 ounces) Andouille sausage, cut into 1/4 inch clices (can use turkey sausage as a substitute)
  • 3 cups pineapple, cut into chunks (fresh is best, but I won’t judge)
  • 2 cups of craisins
  1. In large skillet, heat oil on medium heat. Add onion & peppers, cook and stir 5-7 minutes or until vegetables begin to soften.
  2. Stir in tomatoes, Jambalaya Mix & water.  Bring to a boil. Reduce heat to medium-low; cover & simmer about 15 minutes.
  3. Stir in shrimp & sausage. Put the cover back on and cook for 8 more minutes.
  4. Finally, add pineapple & craisins. Cook for an additional 2 minutes with cover on.  Make sure shrimp is pinkish and rice and veggies are cooked, then remove from heat, let cool a little bit and serve.

Rolled Elvis: A New Twist On PB&J (Great for kids!)

The stereotype of making lunch in a hurry is throwing a PB&J sandwich in the lunch bag along with a piece of fruit, snack and a drink.  Imagine little Timmy’s face when he sees that,  once again, he’s got a peanut butter and jelly sandwich.  Unfortunately, my kids don’t eat peanut butter,  but I do! I became addicted to that heavenly substance during my second pregnancy.  In order to not get bored, I make a variation of PB&J every morning.  One day, I was out of bread and all I had were whole wheat tortillas in the fridge.  That morning, the “rolled” Elvis was born.  The rolled Elvis is really easy to make; and this lighter version hits the spot without the bacon.

Ingredients:

  • 1 Flour tortilla -regular or whole wheat-
  • 1TB Peanut butter or any other nut butter
  • 1 tsp honey or agave nectar
  • 1/2 tsp cinnamon
  • 1 Banana

 

Directions:

1.  Spread peanut butter on tortilla. Drizzle the honey or agave nectar and sprinkle with cinnamon.

Step 1

 

2.  Lay banana on center of tortilla.

Step 2

 

3. Enclose banana from one end of tortilla and roll it out (Think banana burrito). Cut it in half, then proceed to cut each half into slices.

 

Serve & Enjoy! **

Laura’s tips: You can use any type of tortilla (even Ezekiel brand).  If you are preparing this ahead of time and packing it in a lunch box, you may want to lay them on top of a damp paper towel.  You can substitute peanut butter for any kind of ‘nut’ butter.  Remember to add a wet wipe for your child to wipe their hands after they eat it. They might have sticky fingers! -But well worth it!

**Photo Credit: Weelicious

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