We watch the amount of carbs we eat. We love jambalaya. So how do we make that wonderful concoction and serve it without a mound of rice in the middle? Easy! Make it with less broth! I made a big ole recipe of Jambalaya this weekend and it was so good! We served it with a big ole side of fresh Turnip Greens and we had a feast.
Yes, while we would have loved a big scoop of rice in the middle, hubby is really trying to keep his A1C down. His doctor will be so proud of him! And you know what? With so much flavor in the dish, we really didn’t miss it. I just didn’t put as much of the chicken stock in so there was not as much “liquid broth” – but still the rich flavor. So give it a try sometime if you are counting carbs!
Jambalaya – my way (original stuff will be put out to the side in case you want to add the rice)
1 Tbsp olive oil (can use butter if you prefer or half and half)
1/2 of a large onion, diced
1 pound andouille smoked sausage, sliced
2 skinless, boneless chicken breasts, cubed (optional but I used it cause I don’t eat the sausage)
3 whole carrots, diced
4 stalks celery, diced
2 cloves garlic, minced (feel free to use 4 cloves if you like more garlic flavor)
1 teaspoon thyme
1 teaspoon Italian seasoning
1 teaspoon Smoked Paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon creole seasoning (optional)
1 whole bell pepper, diced
1 can (14 1/2 oz) diced tomatoes with juce
1 tbsp tomato paste (or 1 1/2 tbsp if you are serving with rice)
1 cup chicken stock or fat free broth (2 cups chicken stock if you are adding rice)
1 tsp hot sauce or to taste
(1 1/3 cups basmati or long grain brown rice if you plan on using the 2 cups stock and adding rice to the dish)
1 pound medium shrimp
1. In a large pan with a lid, put in olive oil (or butter) over medium-high heat. Add onion and saute until softened, about 3-5 minutes. Add sausage and brown sausage. If using the chicken, remove the sausage/onion and add the chicken breast and brown until almost done. Then add back the sausage/onion.
2. Add the carrots, celery, garlic, thyme, italian seasoning, smoked paprika, salt, pepper, creole seasoning and stir until well combined.
3. Add bell bell pepper, diced tomatoes with juce, tomato paste, hot sauce (and rice if using it) and chicken stock and mix well. Bring to a simmer, cover and reduce heat to low. Cover and cook for 45 minutes if using brown rice and 20 minutes if using white rice, or until rice is tender. If not using rice, no need to cover. Just stir and cook until veggies are tender, about 15 minutes.
4. Add shrimp and stir well. Cook an additional 5 minutes, or until shrimp are pink.
This dish was so good. And the greens along side, man! We feasted! Try it. One tip: Have everything diced/sliced prior to starting. The recipe goes really quick by doing this.
Leftover tomato paste from that little can? Scoop out tablespoon sized portions on a small plate of aluminum foil. Plop into the freezer for about an hour or two and then place in zip lock bag and freeze. Portions already there to thicken soups! And no waste!
Have a great week everyone!