1/2 pound sliced (low fat) Kielbasa
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3/4 pound sliced Chicken Breast
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all at once
Pinch Salt
1 cup chopped Onion
1 cup chopped Celery (The Creole Triumvirate)
1 cup chopped Green Pepper
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all at once
12 ounces Tomato Paste
1 tsp each Red Pepper (Cayenne), White Pepper, Black Pepper
2 Bay Leaves
Add if desired:
1 tsp of minced Garlic
Pinch of Sage and Thyme
Any fresh Tomatoes in June, July or August
Heat 2 tablespoons of olive oil in a large saucepan
Brown kielbasa, then chicken, add pinch of salt (3 - 5 minutes)
Add vegetables and sauté until tender (5 - 8 minutes)
Add 12 ounces of tomato paste and 12 ounces of water, then all the spices, stir
Simmer short, long or longest (minimum 10 minutes), served over rice
By using all three WonderBoards with the recipe, they will make it:
- A snap to prepare,
- Shorten tons of time, and
- Save clean-up galore!!
Too, every ounce of kielbasa and chicken you do not include by measuring with
the WonderBoards will save you up to 100 calories and 3 grams of fat!
Each 1 cup serving of Jambalaya has approximately:
160 calories
5 grams of fat (8% of a 2,000 cal diet)
100 mg of sodium (4% of a 2,000 calorie diet)
18 grams of protein
2 1/2 lbs Veal (boneless), cubed
2 Bacon slices, diced
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3 Carrots, sliced
1 cup Mushrooms, sliced
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and Pour
2 tbs minced Parsley
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1 clove Garlic, Minced
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12 Small White Onions
2 tbs Flour
2 cups Dry Red Wine
1 tsp Salt
¼ tsp White Pepper
¼ tsp Marjoram
1 Bay Leaf
In a casserole, brown the bacon slices and remove the browned bits
In the remaining fat, brown the veal, carrots and onions
Add the salt, pepper, garlic, flour, then wine, bay leaf and marjoram
Cover and cook for 1¼ hours until veal is tender, sauté the mushrooms in a
separate pan
Return the browned bacon and add the mushrooms and parsley
Cook 5 minutes longer, skim the fat and taste for seasoning, serves 6-8
By using all four WonderBoards with this recipe, they will:
- Make it a snap to prepare,
- Shorten tons of time, and
- Save clean-up galore!!
WonderBoard™
Chairman of the Boards
Pat. Pend.
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