Jambalaya Sauté, a party in your mouth!

This fresh and festive dish is the perfect way to bring Mardi Gras' Cajun flair to your table!

Jambalaya Sauté
Serves 4

Ingredients - it's best to use organic, antibiotic-free, wild-caught, if you can!
- 2 medium onions, chopped
- 4 stalks of celery, chopped
- 1 red pepper, chopped
- 1 yellow or orange pepper, chopped
- 8 stalks of green onion, chopped
- 2 large chicken breasts, shredded or cubed
- 4 cups of chicken broth, if purchasing, check the label to avoid getting an option with sugar! I like Imagine. You can also make your own   broth by boiling your chicken.
- 1 lb. shrimp
- 1/3 cup brown rice flour
- 3 teaspoons of extra-virgin coconut oil
- 1 teaspoon oregano
- 1 teaspoon paprika
- 3 teaspoons granulated garlic
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt or pink salt, add more depending on taste
- 1 1/2 cups basmati rice (all of the benefits of wholegrain brown rice but with the taste and texture white rice. Great option for diabetics or those of you looking to eat foods with a low glycemic index)

Although this recipe is a breeze, I suggest prepping all ingredients prior to getting started. I personally had made my chicken "bone broth" the day before and purchased frozen cooked shrimp. Bone broth has health-boosting collagen and results in a more gelatin texture, which lends itself nicely to the gravy-like consistency you want to achieve. To make a simple bone broth, simply cook bone-in chicken in boiling water and salt. I also bought Lundberg Farms Organic Basmati Rice and followed the instructions but added a spoonful of ghee while the rice was boiling. After the rice had cooked, (at a point during the directions, you take the rice off of the burner and let sit with the top on it for 10 minutes), I added approx. 1/2 cup of chicken broth to the pot and covered it while I continued cooking for another 20 minutes. 1. to make sure it didn't stick to the bottom of the pot, 2. added flavor, and 3. I like a stickier rice texture.

If your chicken isn't cooked yet and you want to make your own broth: add both breasts to a pot of just enough water that the chicken is submerged with 1 tsp of salt. You want the chicken to be cooked thoroughly but use the least amount of water you can get away with (to get more flavor). But, you will be using at least 4 cups of the water/broth for the recipe. Bring the water to a boil and cook until center of chicken is white. Set the chicken aside to shred/ cut into bite-sized pieces, and allow 4-5 cups of broth to chill in the fridge.  

Instructions:

In a large skillet, melt 1 tablespoon of coconut oil, on low heat. Add onion and celery, on medium heat, until mixture becomes slightly transparent, about 5 minutes. Then, add chopped peppers to pan for another 5 minutes, or, until mixture becomes tender.

Add remaining 2 tablespoons of coconut oil, stirring until melted. Add brown rice flour, stirring constantly as you pour, until fully mixed in. Add all seasonings.

After seasoning and flour are fully stirred and mixture has thickened, add half of your chicken broth to the pan, pouring slowly and stirring constantly. *It's normal for the flour to stick to the bottom of your pan- simply scrape it off the bottom and stir into mixture. Once combined, add remaining broth and increase heat to medium-high. The mixture will thicken so, feel free to add additional broth, to insure a gravy-like consistency.

Reduce heat to low. Stir in cooked chicken, cooked shrimp, and green onion, until warm. If you're feeling a little fancy, reserve some of the raw green onion for garnish.

Make a nice little nest with your rice, top with the sauté, and... Enjoy!