JumpUp Jambalaya

This Jambalaya makes you wanna jump up and dance, it's that good! It is creamy, spicy, meaty, and tomato-ee. It can be served all on its own or with a side of french bread or salad. (For a healthier version, replace the heavy cream with 1+3/4 C. Milk + 1/4 Half and Half, replace the Andouille sausage for Jennie-O turkey sausage)

Ingredients
1 Tbs. Olive Oil
2 Chicken Breasts - cubed
2 Andouille Sausage links - sliced
1 lbs Jumbo Prawns
2 Cups Trinity (equal parts diced white onion, celery, green bell pepper)
2 Tbs. Crushed Garlic
1 (6 oz) Can Tomato Paste
2 Roasted - Sweet Red Italian Peppers
2 C. (1 pint) Heavy Cream
1 Lb. Orzo Pasta

Cajun Spice
6 large Dried Bay Leaves
1 Tbs. Smoked Paprika
2 tsp. Fennel seeds
1 tsp. Tarragon
1 tsp. Black Pepper
1 tsp. Red Pepper Flakes
1 tsp. Salt (or to taste)
1 tsp. Cayenne Pepper


Before you begin cooking, prepare the Cajun spice. I like to throw it into a little coffee grinder to crush up the bay leaves and fennel, but it's not a must.

Begin by heating a large saute pan over medium-high heat and starting the Orzo according to cooking directions. When the saute pan comes to heat, add olive oil to coat the pan, then add chicken chunks. Brown on both sides, then add the sliced sausage links. Stir occasionally until browned. Add pawns, cook until pink. Add the trinity and crushed garlic. After about 1 minute of cooking, add the cajun spice. Allow to cook until trinity becomes soft.

While that is cooking, in a blender or food processor, mix tomato paste and roasted red peppers until smooth. Stir in heavy cream. Reduce heat on saute pan to medium-low. Add tomato-cream mixture to saute pan.

When the Orzo is finished cooking, add it to the saute pan and serve!