Slimmed down Jambalaya
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Mardi Gras is approaching. I was in the mood for Cajun. I love jambalaya but wanted something a little healthier. This recipe has the characteristics of traditional jambalaya with less fat and calories. It is packed with healthy vegetables and low fat turkey sausage. I think the key to Cajun flavor is the seasoning. The Tony Chachere and Tabasco are Louisiana products that are integral to the flavors of new Orleans. I added the rice to the jambalaya. You could easily omit it and serve the finished jambalaya over the rice.
Slimmed down Jambalaya
1 tablespoon olive oil
1 large onion
1 medium sweet green pepper
1 medium sweet red pepper
3 celery stalks
4 cloves garlic
1 pound smoked turkey sausage
1 28 -oz can diced tomatoes
1 4-oz can diced green chilies
3 cups cooked brown rice
1 tablespoon Cajun seasoning – I use Tony Chachere seasoning.
1 teaspoon salt
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
4 cups tomato juice
1 pound medium shrimp, peeled and deveined
Dice onion, peppers, celery and garlic. Heat olive oil in a large Dutch oven over medium-high heat. Add onions, peppers, celery and garlic and sauté for until vegetables are soft (6-8 minutes).
Slice turkey sausage in to ¼” think rounds and add it to the Dutch over. Sauté for 5 minutes until browned. Add remaining ingredients except shrimp. Cover and simmer for 30 minutes.
Add the shrimp and cover. Simmer for another 5 minutes or until shrimp are pink. Remove from heat and serve warm with extra hot sauce.
One Response to “Slimmed down Jambalaya”
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April 4, 2009 at 1:13 am
Hmm, I’m from Louisiana and I can honestly say I’ve never seen Jambalaya quite like this. It look’s good though, original take on a classic recipe, I like it!