Jambalaya Stuffed Baked Sweet Potatoes

• Meat

  • 2 cups Turkey or chicken

• Seafood

  • 8 oz Shrimp, raw

• Produce

  • 1 Celery, rib
  • 1 clove Garlic
  • 1 Green bell pepper, small
  • 1/2 Onion, diced, (about 1/4 cup, small
  • 4 Sweet potatoes
  • 1 14 ounce can Tuttorosso diced tomatoes

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tsp Cajun or creole seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Cheddar or monterey jack cheese, White

• Other

  • one 3-4 oz link andouille or other smoked sausage, halved lengthwise and thinly sliced

Found on cupcakesandkalechips.com

Description

Ingredients

• 4-6 sweet potatoes
• 1 tablespoons olive oil, plus additional for potatoes
• 1 rib celery, diced
• half a small onion, diced (about ¼ cup)
• 1 small green bell pepper, cored and diced
• 1 clove garlic, minced
• 2 cups leftover turkey or chicken, cubed
• one 3-4 oz link andouille or other smoked sausage, halved lengthwise and thinly sliced
• one 14 ounce can Tuttorosso Diced Tomatoes
• 1 Tablespoon Worcestershire sauce (omit or use a Paleo-friendly recipe to make this recipe Paleo)
• 2 teaspoons Cajun or Creole seasoning (more or less to taste)
• 8 oz raw shrimp, peeled and deveined (halved lengthwise if they are large)
• salt and pepper
• About ½ to 1 cup shredded White Cheddar or Monterey Jack cheese (omit for Paleo)

Directions

• Preheat oven to 400°F. Lightly coat sweet potatoes with olive oil and a sprinkling of salt, wrap in aluminum foil, and bake for 45-60 minutes, or until tender. Time will depend on the size of yor sweet potatoes. Alternatively, you can cook them in the microwave or slow cooker.
• In a large skillet, heat olive oil over medium heat.
• Add celery, onion, bell peppers, and garlic and saute for about 5-7 minutes, stirring occasionally, until the vegetables are translucent and tender.
• Add the sausage and turkey, and continue cooking, stirring occasionally for an additional 5 minutes, or until the sausage is browned.
• Stir in the diced tomatoes, Worcestershire sauce, and Cajun seasoning,
• Bring to a simmer and reduce heat to low.
• Stir in the shrimp and continue to simmer, stirring occasionally, until the shrimp are pink and cooked through. Season to taste with salt and pepper and additional Cajun/Creole seasoning, if needed. Remove from heat.
• Remove the potatoes from the foil and place in a baking dish. Cut a slit down the middle of each one and open.
• Fill each potato with Jambalaya mixture and, if using, top with about two tablespoons of cheese, or as much as desired.
• Return to the oven at 400°F for 5-10 minutes to heat through and melt the cheese.