Ingredients for Not So Sinful Jambalaya
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 bell pepper
- 2 celery stalks
- 1/4 cup fresh parsley
- 1 cup diced lean ham
- 1 cup cooked chicken breast (optional alternative to ham)
- 1/2 cup Andouille sausage
- 1 bay leaf
- 1/2 teaspoon cayenne pepper (plus more to taste)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 1/2 cups brown rice
- 1/2 pound cooked shrimp
- 1 3/4 cups cold water
- salt (to taste)
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How to Make Not So Sinful Jambalaya
- Heat 2 tablespoons olive oil in a large nonstick saucepan over medium heat.
- Sauté 1 medium onion, 2 cloves garlic (minced), 1 bell pepper (chopped), and 2 celery stalks (chopped) until the onion is translucent (about 5-7 minutes).
- Add 1/4 cup chopped fresh parsley, 1 cup diced lean ham (or cooked chicken breast), 1/2 cup Andouille sausage (sliced), 1 bay leaf, and 1/2 teaspoon cayenne pepper (or to taste).
- Cook, stirring frequently, for 5-6 minutes until fragrant.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, and 1 ¾ cups cold water.
- Bring to a gentle simmer, uncovered, stirring occasionally, for about 5 minutes.
- Add 1 ½ cups brown rice and stir well to combine.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Stir in ½ pound cooked shrimp and cook for an additional 5 minutes until heated through.
- Remove the bay leaf.
- Season to taste with additional cayenne pepper and salt.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
36g
Fat
20g
Carbs
18g
