Jambalaya is my favorite stew. It’s full of fiber and flavor, and it’s usually made from leftovers. Typically it’s spicy hot, but adjust the seasonings if you prefer a milder version. Use leftover meat and rice to save prep time. 

Ingredients: 

1 pkg. frozen gumbo vegetables 

1 can diced tomatoes and green chilies (mild or medium spicy—your choice) 

1 16 oz. can tomato sauce 

1 cup shredded leftover chicken (or any leftover meat) 

1 Tbsp. Worcestershire sauce 

1 bay leaf 

2 Tbsp. Cajun spices (or to taste) 

24 frozen cooked shrimp, medium size 

2 cups cooked brown rice 

Directions: 

Combine the gumbo vegetables, canned tomatoes, tomato sauce, leftover chicken, Worcestershire sauce, bay leaf, and spices in a 3 quart sauce pan. 

Over medium heat, bring to a boil. Simmer for 10 minutes. 

Stir in frozen shrimp and cook for 1 minute or just until shrimp thaw. 

Remove bay leaf and serve over the brown rice (or stir in the rice).

Yield: 4 servings