Enlightened Jambalaya
"I took a Jambalaya recipe and updated it to be more waistline-friendly. I traded red bell pepper for the traditional green because I like it better. Original recipe was recipe#28165."
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- cooking spray
- 1 tablespoon extra virgin olive oil
- 3⁄4 lb boneless skinless chicken thighs, cut into 3/4 inch pieces
- 1⁄2 teaspoon cajun seasoning
- 14 ounces turkey kielbasa, sliced 1/4 thick (I use Jennie-o brand)
- 1 medium yellow onion, diced
- 1 jalapeno, minced (optional to make up for lack of spice in the sausage)
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 - 1⁄2 teaspoon cayenne pepper, to taste
- 1 1⁄2 cups long grain white rice
- 1 (14 ounce) can diced tomatoes
- 2 cups chicken stock
- 12 ounces medium shrimp, peeled and deveined with tails
- 2 teaspoons fresh parsley, minced
- 3 green onions, finely diced
directions
- Preheat oven to 350 degrees F.
- Coat a saute pan with cooking spray and add olive oil over medium high heat.
- Season chicken with cajun seasoning, the brown in the hot pan and set aside.
- Add turkey kielbasa, onion, celery, peppers, thyme, oregano, paprika, salt, and cayenne to the pan, and cook until onions are translucent.
- Add rice, tomatoes, and broth and bring to a boil.
- Pour mixture into a baking dish and top with the chicken, cover with foil and bake for 40-45 minutes until chicken is done and rice is cooked.
- Stir in shrimp, parsley and onions, recover and cook 5-8 more minutes until shrimp are done.
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RECIPE SUBMITTED BY
SuperSpike
Moses Lake, WA
Welcome to my page!
I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm.
I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes.
Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food.
My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen.
My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper.
I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven!
I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
