Jambalaya and Cornbread

Ingredients

• FOR THE JAMBALAYA:
• 6 ounces, weight Fully Cooked Chicken Sausage (6 Ounces Is About 2 Links, I Used Trader Joe's Jalapeno Chicken Sausage)
• 14-½ ounces, weight Canned Fire-roasted Diced Tomatoes - No Salt (not Drained)
• 1 cup Onion, Diced
• 1 cup Green Bell Pepper, Diced
• 1 cup Celery, Diced
• 1 cup Low Sodium, Fat Free Chicken Broth
• ½ cups Uncooked Brown Rice
• 1 Tablespoon Garlic, Diced
• 1 teaspoon Cajun Seasoning
• ½ teaspoons Hot Sauce, Or More To Taste
• ¼ teaspoons Dried Oregano
• ¼ teaspoons Dried Thyme
• 6 ounces, weight Raw Shrimp, Tails Removed, Peeled, Deveined, Chopped
• FOR THE CORNBREAD:
• 1 cup Cornmeal
• 1 cup Whole Wheat Pastry Flour
• ¼ cups Powdered Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 1 cup Coconut Milk, Unsweetened From Carton
• 6 Tablespoons Melted Butter Or Margarine (I Used Brummel And Brown)
• ¼ cups Egg Substitute Or 1 Egg
• 1 cup Corn

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