(RECIPE BELOW)
The American Heart Association, with local support from the University of Maryland Medical System, is driving equitable health in our communities through nutrition security -- from Farm, to Kitchen, to Table.

The EmPOWERED to Cook video series, which is aimed toward faith communities, is an example of that work.

Chronic disease is impacted by healthy food access. One of the most critical components to improving cardiovascular health and outcomes is an improved diet and creating environments that support healthy choices.

Making healthy changes in places were people come together in community is an important way to help people be healthier. It also helps cultivate social norms that foster healthier behaviors.

Food can be an integral part of the faith community, and often brings people together as part of fellowship.

Many faith communities want to support their members and surrounding community through food pantries and food banks. They may host meals to help those in the community and provide a welcoming and loving place to find family. Having the support from the faith community can help many who experience food and nutrition insecurity.

EmPOWERED to Cook offers a series of simple, scalable, heart-healthy recipes that faith organizations can adopt to feed worshippers and their communities at-large.

RECIPE
Jambalaya

Ingredients:
14 ounces andouille chicken sausage (cut into 1-inch chunks)
1 pound boneless, skinless chicken breast (all visible fat discarded, cut into 1-inch chunks)
OPTIONAL: 1 pound smoked turkey (cut into half-inch dice)
OPTIONAL: ½ pound shrimp, uncooked, peeled and cleaned
nonstick cooking spray
1 tablespoon of olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1 medium celery stalk, chopped
1 bay leaf
4 cloves garlic, chopped
1 small bunch green onions, chopped
1 14½-ounce can of diced tomatoes, no salt added
Cayenne pepper
Salt-free Cajun seasoning
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
1 ½ cups instant cooked brown rice
3 tablespoons parsley, finely chopped, with 1 tablespoon set aside for garnish

Directions
1. Spray a medium-sized pan with nonstick cooking spray. Brown the sausage and chicken over medium heat and remove from the pan.
2. Coat same pan with olive oil, then add onion, green pepper, celery, and bay leaf, and saute until soft, about 5 minutes.
3. Add garlic, cayenne pepper and Cajun seasoning to taste.
4. Add canned tomatoes, chicken broth, green onions, parsley and smoked turkey (optional) to the onion, celery and bell pepper mixture and bring to a boil.
5. Add black pepper to taste.
6. Put the cooked meat back in the pot; add the brown rice, and more broth if necessary. Optional: Add shrimp if desired.
7. Stir until well incorporated, then cover and simmer until the liquid evaporates.
8. Serve warm in a bowl, garnish with parsley.