Son of Gun, Gonna Have Some Fun, Down on the Bayou
All this week I’ve been craving jambalaya. I couldn’t figure out why since I’d eaten it a few weeks ago during a late-night visit to Montage.Then it finally hit me when I was making this delicious dish tonight. All this week NPR has been featuring 2 year updates of Hurricane Katrina and this must have been my subconscious’s way of getting through to me. Since I always change things up my twists on the below recipe was brown rice instead of long-grain (I prefer the nuttier flavor) and I threw in a couple of hot peppers at the end with the shrimp. If you have a vegetable garden in the summer this is a great way to use up those bell peppers, onions and parsley! I also serve this with cornbread muffins (I’m not much of a baker so I just use the Gluten Free Pantry’s mix) and it would go great with a Bannana Pudding dessert.
Ingredients
1 tablespoon olive oil
1/2 pound skinned, boned chicken breasts, diced
6 ounces turkey kielbasa, halved lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups finely chopped onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 cup water
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
1/4 cup chopped fresh parsley
Preparation
Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently.
Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.
Yield
6 servings (serving size: 2 cups)
Nutritional Information
CALORIES 374(16% from fat); FAT 6.6g (sat 2g,mono 2.8g,poly 1.3g); PROTEIN 26g; CHOLESTEROL 65mg; CALCIUM 95mg; SODIUM 919mg; FIBER 3g; IRON 7.9mg; CARBOHYDRATE 51.3g
[Bachelor Update: The photos have been de-biggified]