(BlackDoctor.org) — Can’t make it to the French Quarter? Celebrate Mardi Gras with New Orleans fare. Creole spices jazz up this healthful rendition of a Louisiana specialty. Smoked turkey sausage and lean chicken lend flavor without a lot of fat.
Prep time 12 min
Cook time 41 min
Servings 6
The Ingredients
1 teaspoon olive oil
1 1/2 cups chopped onions
1 large sweet red or green pepper, chopped
1 large stalk celery, sliced
1 clove garlic, minced
4 cups defatted reduced-sodium chicken broth
1 can (6 ounces) tomato paste
1 teaspoon herbes de provence (see recipe tip below)
1 bay leaf
3/4 cup long-grain white rice
1 teaspoon hot-pepper sauce
8 ounces smoked turkey sausage, thinly sliced
8 ounces boneless, skinless chicken breast, cut into 1/4″ strips
1 cup water
Directions
1. Warm the oil in a large no-stick skillet over medium heat. Add the onions, red or green peppers, celery, and garlic. Cook, stirring often, for 10 minutes, or until softened. Stir in the broth, tomato paste, herbes de provence, and bay leaf. Bring to a boil over medium-high heat.
2.Stir in the rice and hot-pepper sauce. Bring to a boil. Reduce the heat to medium, cover, and simmer for 15 minutes. Add the sausage, chicken, and 1/ 2 cup of the water. Cover and cook for 10 minutes, or until the chicken and rice are cooked through. If necessary, thin with the remaining 1/ 2 cup water. Remove and discard the bay leaf.
Recipe Tips
Herbes de provence is a blend of dried herbs that includes thyme, savory, and fennel. Sometimes it also contains sage, lavender, rosemary, or bay leaf. It can be found in the spice aisle of most supermarkets.
Serving Suggestions
Serve the jambalaya with a side dish of stewed okra and tomatoes. To make 6 servings, coat a large no-stick skillet with no-stick spray. Add 15 ounces thawed frozen chopped okra and cook for 5 minutes, or until softened. Add 20 ounces canned reduced-sodium stewed tomatoes (with juice) and cook for 10 minutes, or until heated through.
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