In January, my company decided to realign some of our sales territories. My counterpart and I were awarded lovely Louisiana, and no I am not talking about New Orleans. We received the less known areas that people do not frequent. Despite my initial dismay, Louisiana really has stolen my heart with their rich cuisines. So much so that I gained 10 pounds from consuming étouffée made with sticks of butter. That’s right. I said sticks with an “S.” Everything tastes better with butter, and obviously the natives of Louisiana discovered that well before anyone else.
Tonight for dinner, Louisiana cuisine inspired me to create my own healthy version of jambalaya. No sticks of butter here. I can’t give all of the credit to Louisiana. I was partly inspired by the Texas heat to utilize items I had readily available in the fridge. With the heat index, I wanted to avoid any unnecessary grocery store trips. Plus, we are trying our best to prevent food from spoiling which means becoming more creative when I cook.
Lucky me, I had chicken and sausage in the fridge. What did that scream to me? Jambalaya!!! Using only what I had on hand, I came up with my own healthy Jambalaya recipe served over a bed of Jasmine rice. It’s quick and easy and under 30 min. Move over Rachel Ray! Don’t worry if there isn’t a lot of sauce as you are making the dish. There is definitely a ton of punch even without all of the excess sauce. My recipe is perfect for serving two. Double the recipe if you are making it for a larger group. Let me know what you think. Bon appetit!
Healthy Zesty Jambalaya
- 1/4 cup chopped white onions
- 1/2 bell pepper finely chopped
- 1 stalk of green onion chopped, discard the root
- 1/8 cup of cilantro chopped
- 1 chicken breast seasoned well with lemon pepper seasoning
- 1 smoked sausage link
- 1/3 cup ketchup
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1 tsp garlic salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/2 tsp chopped garlic
- 1/4 tsp crushed red pepper
- 1/2 a lemon
- 1/2 tbsp extra virgin olive oil (EVOO)
- Jasmine rice
- Cook the rice according to the instructions.
- While the rice is cooking, slice the sausage and chicken. I cut each sausage slice into quarters to make it easier to cook through.
- Heat 1/2 tbsp of EVOO in a skillet. Add the 1/2 tsp chopped garlic. Brown the garlic until it is a golden color. Add the chicken and sausage.
- Cook the meat until it is cooked through. Then add all of the veggies (cilantro, onion, and bell pepper). Sautee on medium heat until soft, about 3 minutes.
- Add ketchup, cayenne, paprika, pepper, crushed red pepper, garlic salt and onion powder to the veggies and meat. Mix thoroughly and heat for 2-3 minutes.
- After turning off the heat, squeeze the lemon over the jambalaya and stir to distribute the lemon juices.
- Serve over a bed of rice.