Not-So-Sinful Jambalaya

“This is a healthier version of a New Orleans classic, using brown rice and a lean ham. You can also choose to use the chicken instead of the andouille, but I like it spicy, so I'll keep it! Again, I found this on epicurious, and ended up loving it!! You may want to add more rice, as this will be rather saucy, but it's up to you!”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add oil to a large nonstick saucepan.
  2. Sauté onion, garlic, bell pepper and celery until onion is translucent.
  3. Add parsley, ham, sausage (or chicken), bay leaf, and cayenne pepper.
  4. Cook, stirring often, 5 to 6 minutes.
  5. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water.
  6. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
  7. Pour rice into the pan and stir well.
  8. Bring mixture to a boil.
  9. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
  10. Stir in shrimp and cook 5 minutes more.
  11. Remove bay leaf.
  12. Season to taste with cayenne pepper and salt.

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