Jambalaya, Spicy Soup and Fruit Crumble
TM5 TM6

Jambalaya, Spicy Soup and Fruit Crumble

2.0 (2 ratings)

Ingredients

Creole Seasoning

  • 2 ½ tbsp paprika
  • 2 tbsp fine sea salt
  • 2 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme

Jambalaya, Spicy Soup and Fruit Crumble

  • 4 oz all-purpose flour
  • 4 oz unsalted butter, chilled (cut into ½ in. pieces)
  • 3 oz old fashioned rolled oats
  • 3 oz brown sugar
  • 1 oz unsweetened shredded coconut
  • 16 oz medium shrimp (raw), peeled and deveined
  • 8 oz boneless, skinless chicken, diced into ½ in. pieces
  • ½ oz olive oil
  • 5 oz andouille sausage, diced into ¼ in. cubes (approx. 2 sausages)
  • 14 oz fresh peaches, pitted and quartered (approx. 5 small peaches)
  • 14 oz Granny Smith apples, cored, peeled and cut into eighths (approx. 4 medium apples)
  • 5 oz yellow onion, quartered (approx. 1 large onion)
  • 1 oz garlic cloves
  • 3 ½ oz carrot, cut into 1 in. pieces (approx. 1 large carrot)
  • 3 ½ oz celery, cut into 1 in. pieces (approx. 2 stalks)
  • 3 ½ oz red bell pepper, cut into 1 in. strips (approx. ½ large pepper)
  • 3 ½ oz green bell pepper, cut into 1 in. strips (approx. ½ large pepper)
  • 3 dried bay leaves
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 12 oz chicken stock
    or 1 tsp chicken stock paste, mixed with 12 oz water
  • ½ tsp fine sea salt, to taste
  • ¼ tsp freshly ground black pepper, to taste
  • 7 oz white basmati rice
  • 8 oz fresh tomatoes, diced into ½ in. pieces (approx. 2 medium tomatoes)

Nutrition
per 1 portion
Calories
3435 kJ / 821 kcal
Protein
29 g
Carbohydrates
97 g
Fat
36 g
Fiber
9 g

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