Bamboleo Jambalaya

Let me start off by saying that the title of this post is based on the extremely loose connection that Bamboleo is my favorite Gypsy Kings song, and sometimes I like to blast it when I'm cooking! Anyway...

Can something with andouille sausage REALLY makes it's way onto a blog titled "Journey to Good Health", you ask? Well, the answer is yes. What I go for here is home cooked 'real food' that is as close to natural as I can get. In this recipe I used an organic, no nitrate and gluten free sausage made by Wellshire Farms that I purchased at Whole Foods.

There are many ways to vary jambalaya. In this recipe here, I substituted ground chipotle peppers for the cayenne pepper that is traditionally used. It is a little less spicy and adds a nice subtle smokey flavor. And, I also (of course) used brown rice. I mean, COME ON! Don't you want to get down with all the benefits of the whole grain? And in this dish, even the white rice die-hard's will not know the difference! Also, usually this is a 1 pot recipe that calls for cooking the rice in with the rest of the ingredients, but I kept them separate to show another way to use leftover rice.

Ingredients
Serves 6

1 2-pound bag of frozen peeled and deveined shrimp, thawed with tails removed.
1 package of andouille sausage (4 sausages)
2 red bell peppers, cut into strips
1 medium onion, diced
1 clove of garlic
8 oz of frozen peas
2 cups of diced tomatoes
1 8oz can of tomato sauce
2 cups of brown rice (4 cups cooked)
1/2 cup of vegetable stock
2 tablespoons of fresh thyme
2 tablespoons of fresh parsley
2 teaspoons of ground chipotle pepper (or more if you like it HOT!)
2 tablespoons of olive oil
salt & pepper

1. Heat olive oil in a large skillet over medium heat. Add the onions and peppers and sautee for about 5 minutes or until they begin to soften. Then add the garlic and cook for a few more minutes.
2. Add the shrimp, andouille sausage, diced tomatoes, thyme and parsley. Season with 2 teaspoons of salt, 1 teaspoon of black pepper and the ground chipotle pepper. Continue to saute for a few more minutes to blend the flavors.
3. Add the vegetable stock, tomato sauce and peas. Bring it to a gentle simmer and cover. Let simmer over medium/low heat for about 10-15 minutes. Stirring often.
4. Now, add the cooked brown rice to the mixture, gently and in batches. Mix thoroughly.
5. Reduce heat to low and let it sit (covered) for about 10 more minutes to let the flavors go through the rice.
6. Taste/adjust seasonings.