Jambalaya

275 calories per serving

6 servings

Entree

Goat

4.5 oz Boneless Skinless Chicken Breast, diced

4.5 oz Goat Meat, diced

4 oz Medium Shrimp, deveined and split in half lengthwise

1/3 cup Celery, diced

1/3 cup Onion, diced

1/3 cup Green Pepper, diced

1 Roma Tomato, diced

1 garlic clove, minced

1 tbsp Tomato Paste

3.5 cups Chicken Broth

1.25 cups Brown Rice

1 tbsp Olive Oil

1/4 tsp Cayenne Pepper

1 tsp Thyme

1 tsp Oregano

1 Bay Leaf

1/2 tsp Salt

3 tbsp Parsley, chopped

3 tbsp Green Onions, chopped

Juice of one lemon (approx 1 tbsp)

Mix parsley, green onion and lemon juice and set aside.
In a heavy bottomed dutch oven or large saucepan over medium heat, add 1/2 tbsp olive oil.
Season chicken with salt and add to pan and saute until just cooked through and remove. Repeat with seasoned goat meat and remove.
Add the remaining 1/2 tbsp olive oil to the pan and saute the onions, celery and peppers for about 5 minutes until the onions are translucent.
Add garlic and cook for 1 minute until fragrant.
Add oregano, cayenne, salt, bay leaf, tomato and tomato paste. Cook for 1 minute, stirring until all the vegetables are coated with the mixture.
Add one cup of chicken stock and scrape any bits off the bottom of the pan.
Return the chicken and goat to the pan and cover with remaining chicken stock. Stir until everything is incorporated and bring to a boil.
Add rice and reduce heat to a low simmer and cover. Cook about 20 minutes until rice is done. Remove from heat.
Immediately add shrimp to pan and stir thoroughly. **Because the shrimp is split in half and the mix is hot, the residual heat will cook the shrimp.** Cover and let sit for 5 minutes.
Stir in the parsley and green onion mix into the Jambalaya.
Add hot sauce to taste.

Goat: Beef filet or any lean cut of meat
Chicken broth: vegetable broth