Jambalaya is a feel-good meal that fills you up and helps you stay satisfied for hours. Unfortuntealy, most Jambalayas are filled with fat and sodium leaving them off the list for those of us who are dieting. That’s why we were super excited to see Andrea’s healthy version of one of our favorite meals! Thank you Andrea from Glam Hungry Mom for this delicious recipe.
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I love eating Jambalaya, but I hate all the fat and sodium that goes into it. I was inspired to make a healthier version of the famous New Orleans dish. My son calls it “yummy rice”. I love that I don’t have to make a different dinner for him. We eat the same meal as a family, and I think it really helps grow my toddler’s palate. What I love about this meal is the ability to control the intensity of the spiciness. So go ahead, make this meal, and enjoy the guilt-free jambalaya without sacrificing flavor.
- 2 tbsp extra virgin olive oil
- 1 pkg chicken andouille sausage, 1 1/2 links finely chopped, the rest sliced into rounds
- 1 or 2 chicken breasts, cut up into 1/2 inch cubes
- 1/4 cup chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 cloves garlic, thinly sliced
- 1 large bell pepper (I used green because they were cheaper at the store)
- 4 ribs celery with leaves, finely chopped
- 3 tomatoes, diced
- 1 tomato, cut into larger, chunkier pieces
- 2 – 2 1/2 cups cooked brown rice
- 1/2 lb peeled and deveined shrimp
- salt and pepper to taste
- cayenne pepper to taste (optional)
- green onions, garnish (optional) I was out so I picked fresh parsley from my garden
- 1. In a dutch oven heat the oil over medium-high heat.
- 2. Season chicken with salt and pepper and cook for 5 minutes until lightly browned. Stir frequently. Remove and set aside.
- 3. Add chopped sausage to the dutch oven and cook for 1 minute.
- 4. Add 2 tbsp of broth or water to deglaze the pan.
- 5. Add the onion and sliced garlic until the onions are translucent.
- 6. Add the bell peppers and celery.
- 7. Lower the heat to medium-low. Cover and stir occasionally for about 8 minutes until vegetables are softened.
- 8. Add the diced tomatoes and cook for 3 minutes.
- 9. Stir in the rice, then cook and cover for 5 minutes.
- 10. Add salt and pepper, to taste
- 11. Stir in the sliced sausage, shrimp, chicken, and chunky tomatoes
- 12. Add chicken broth to deglaze the pot if dry. Use more if needed.
- 13. Cover and cook over low heat until shrimp and chicken are done, about 5 minutes.
- 14. If you have extra liquid (see picture below) cook uncovered, until liquid is gone
- 15. Garnish with green onions or parsley
- 16. Enjoy!
Bio: This recipe was provided by Andrea from her blog, Glam Hungry Mom. Andrea is originally from the Philippines but now calls Boston her home. She splits her time between caring for her darling son and dueling it out in the kitchen to bring us delicious and healthy recipes. Enjoy!