Recipe: Jambalaya is a Humble Dish for Migraine Sufferers

Serves 6 / Prep time: 20 minutes / Cook time: 1 hour, 5 minutes

NUT-FREE

Jambalaya is a humble dish designed to use up ingredients in the refrigerator and leftovers in some cases. The presentation can be a little messy because of the hodgepodge of meats, fish, spices, and vegetables. You might be reminded of paella when sampling this popular Cajun dish, even without the tomato base and hot spices. Chopped fish and pork would also be tasty additions to this hearty meal.

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken breast, cut into strips
• Sea salt
• Freshly ground black pepper
• 2 leeks, white and light green parts, washed and chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups white rice
• 3 cups Simple Chicken Stock (here)
• Splash Tabasco hot sauce
• 6 large (16 to 20 count) shrimp, peeled, deveined, and chopped
• ¼ teaspoon ground cayenne pepper
• 1 scallion, chopped, for garnish

1.Preheat the oven to 350°F.

2.In a large ovenproof skillet over medium-high heat, heat the coconut oil.

3.Season the chicken lightly with salt and pepper, and sauté in the oil until just cooked through, about 6 minutes.

4.Using a slotted spoon, remove the chicken to a small bowl.

5.Add the leeks and red and yellow bell peppers to the skillet, and sauté until tender, about 4 minutes.

6.Return the chicken breast to the skillet, and stir to combine with the vegetables.

7.Stir in the rice, Simple Chicken Stock, hot sauce, shrimp, and cayenne pepper.

8.Bring the mixture to a boil, cover the skillet, and place it in the oven for 40 minutes, stirring occasionally.

9.Remove the cover, and bake until the rice is tender and most of the liquid is absorbed, about 15 minutes.

10.Garnish with the scallion, and serve.


Allergy Adjustment: 

Exclude the shrimp if you have a seafood allergy. This is one of the most dangerous allergies, as even a touch of shellfish can be deadly.

PER SERVING Calories: 430; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 79mg; Total Carbohydrates: 56g; Fiber: 2g; Protein: 29g