Mmmm Monday: Cajun bowls

There is nothing better than some spicy Cajun food!  Yes, the real deal is the best...but sometimes there isn't enough time for that! This recipe is quick and easy and it will fulfill any Cajun food craving.  We like to call this Jambo, a combo of jambalaya and gumbo.  If you don't like shrimp, add chicken.  Serve these with some corn bread waffle dippers and you are set to go in under 30 minutes!

Ever since I was pregnant with the twins, I cannot get enough spicy food.  We go through Sriracha (spicy chili sauce) and Cholula (Mexican hot sauce...the best!) so much that we have to get the big bottles now.  When I make spicy food, I tone it down for the girls.  Surprisingly, Maddie loves the spice, but Olivia hates it...Gabby will eat anything!

Here's what you need: 

• 1 package of turkey smoked sausage (Butterball is great) halved and chopped
• 10-15 shrimp, shelled
• 1 green bell pepper
• 1/2 large onion (1 small)
• 2 celery stalks
• 5 cloves of garlic, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 can diced tomatoes, 14.5 oz
• Beer (any light beer)- 1/4 cup. 
• Sub chicken stock
• 1/2 cup chicken stock
• 2 tablespoons canola oil
• 4 green onions, sliced
• Seasonings:
• 1/2 teaspoon Thyme
• 1/2 teaspoon Oregano
• 1 tablespoon Cajun spice

1.  Cook brown rice, as instructed on package. Once finished, add a dab of butter and some green onions.
2. In a chopper, dice up the onion, celery and green pepper.  I like to do them all separately and add them to a bowl for later.  Mince garlic cloves.
3. Heat canola oil medium-high in large pan (I like to use a wok).  Add garlic and cook until fragrant, 2 minutes.
4. Add chopped veggies and cook 6-7 minutes until soft.  Season with thyme, oregano and cajun spice. 
5. Make a hole in the middle and melt butter.  Add flour and let cook for 1 minute.  Mix veggies in together with roux.
6. Add beer and mix together.  Slowly add chicken stock and cook to a bubble.  If super thick sauce still, add a bit more stock. 
7. Pour in tomatoes, with sauce to wok.  Stir.
8. Add in smoked sausage and cook for 5-6 more minutes.  Shrimp should be added near the end so it doesn't over cook.
9. Season with more Cajun seasoning, to taste.  Sprinkle 1/2 of green onions (save the rest for garnish). Sauce should be slightly thin, perfect to pour over rice.

To serve: scoop up some rice, top with Jambo.  Garnish with hot sauce and green onions.

Enjoy y'all!

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