Jambalaya, a traditional Cajun Louisiana Creole dish is one of my favorite dishes to make. I can't say that my recipe is authentic, but I've developed one that closely represents the taste of a traditional Jambalaya that I always look forward to when my travels take me to the south. Most jambalaya call for white rice and this recipe calls for brown rice. The beauty of this is that you can throw things in here and there and not have to worry about measurements! i.e., I never would've thought to add zucchini, but I looked through the fridge and saw that it needed to be used up. Turns out, zucchini in this dish is fantastic. You probably have most of these ingredients on hand or can make your own substitutions! Another thing about this dish that I love is how spicy it is (you can make it hot or mild, just add more or less of the recommended spices). I find that spicy meals make me feel full while eating, not to mention feel fuller longer.
Daisy Rowley from Do My Essay company
Yields: 2 Dinner and 1 Lunch Serving
1 tbsp of Olive Oil
2 Cups of Cooked Brown Rice, cooked in low-sodium chicken stock
¼ cup of diced red onion
¼ cup of diced zucchini
¼ cup of diced celery
¼ cup diced peppers (I like banana peppers, but red or green are more traditional)
½-1 cup of low-sodium V8 juice
1 tbsp of minced garlic
1 cup of cooked de-veined shrimp
½ cup of cook lean ham or turkey sausage
Tabasco sauce or your favorite hot sauce to taste
Creole spice blend to taste
In a medium saucepan, heat 1 tbsp of olive oil on medium heat. Once hot, put in 1/4 cup of red onion and the minced garlic and sauté. Add the rest of the vegetables and sauté until slightly brown.
Add 1/2 cup to 1 cup of V8 juice in with the vegetables. Add creole sauce and Tabasco sauce to taste.
Now add your cooked brown rice, shrimp, ham, or other cooked meat.
At this point, if you'd prefer a more 'soupy' consistency, add more V8 juice. Taste to see if you should add an any additional spices or hot sauce.
Turn the heat down to low and let simmer for about 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (77g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 2 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 106.7mg||3 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5g|
|Protein 0.9g||1 %|
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Calories per serving: 22
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