Experiment with making your own seasoning blends! Keeping the basics on hand gives you lots of options for seasonings you can whip up as you need them rather than spending a lot of money on spice blends you may use once or twice a year. If you have food allergies, seasoning blends can also contain problematic ingredients, so be sure to read labels–or make your own! Use this recipe as a starting point. Be creative and adjust the measurements. Add or omit ingredients based on what you have in your pantry right now. Give it a try and let me know how it goes!
Ingredients:
1 T Chili powder
1/4 t Ground cumin
1/2 t Dried thyme
1/2 t Onion powder
1/2 t Garlic powder
dash of Cayenne (or more depending on your level of bravery!)
1/2 t Dried oregano
1/2 t Paprika
Instructions:
Combine all ingredients in a small airtight container or simply add them to your Cajun recipe as you go!
Jambalaya is a traditional dish in Louisiana. It’s easy to make and very adaptable to both an Alpha-gal diet, as well as the ingredients you have on hand. In this recipe I use chicken, turkey sausage, and shrimp, but you can swap out any combination of proteins that you have in your fridge right now. Use up leftover chicken, or the other half of the onion you used making dinner last night. I usually have some Cajun seasoning on hand, but in a pinch you can make your own using spices you already have in your cupboard. Cooking is about being creative and resourceful. Use what you have and make it delicious!
See the YouTube Video of the Jambalaya recipe here
Ingredients:
2 T Olive oil
1 Medium onion, chopped
4 Stalks of celery, chopped
2 Bell peppers, chopped
3 Cloves of garlic, crushed & minced
1 lb Turkey smoked sausage, sliced
1 lb Leftover chicken, deboned, cut into bite size pieces
1 lb Peeled and deveined uncooked shrimp
1-2 teaspoons of Cajun seasoning (to taste) or make your own with this Cajun Seasoning Recipe
2 cups White rice
4 cups Chicken or vegetable stock
Salt & pepper
Instructions:
In a large pot, sauté the onions in the olive oil. Add the celery and peppers, sauté for a few minutes. Season with salt and pepper. Add the garlic and stir for 30-40 seconds. Add the sausage and allow to cook until it begins to brown, stirring occasionally. Stir in the cajun seasoning. Season with salt & pepper.
Stir in the rice and then pour in the chicken stock. Bring to a boil. Reduce the heat and cover the pot. Allow to simmer for 10 minutes, then remove the lid and add the chicken and shrimp. Replace the cover and continue to cook the rice for 10-15 more minutes or until the rice is tender and the liquid is absorbed.
Remove from heat, stir the mixture and serve!
Serves 4-6 people depending on portion size
