Jambalaya Stuffed Baked Sweet Potatoes

Jambalaya made with leftover turkey or chicken is stuffed into baked sweet
potatoes for a delicious and hearty gluten free dinner.

Servings: 6

Author: Brianne @ Cupcakes & Kale Chips

Prep:
15 minutes

Cook:
1 hour, 20 minutes

Total:
1 hour, 35 minutes

Main Chicken turkey

American

Instructions

1 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 your sweet potatoes. Alternatively, you
can cook them in the microwave or slow cooker. (See Note)
2 While the potatoes are baking, in a large skillet, heat olive oil over medium
heat.
3 Add celery, onion, bell peppers, and garlic and saute for about 5-7 minutes,
stirring occasionally, until the vegetables are translucent and tender.
4 Add the sausage and chicken, and continue cooking, stirring occasionally for an
additional 5 minutes, or until the sausage is browned.
5 Stir in the diced tomatoes, Worcestershire sauce, and Cajun seasoning. Bring to
a simmer and reduce heat to low.
6 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.
7 Remove the potatoes from the foil and place in a baking dish. Cut a slit down
the middle of each one and open.
8 Fill each potato with Jambalaya mixture and, if using, top with about two
tablespoons of cheese, or as much as desired.
9 Return to the oven at 400°F for 5-10 minutes to heat through and melt the
cheese.