In honor or Mardi Gras, I whipped up a modified – but healthy – version of jambalaya. Traditionally, jambalaya is made with lots of sausage, seafood, rice, vegetables and a ton of hot spices. Since I don’t eat red meat and the rest of my family prefers food on the milder side, I opted for a chicken and turkey sausage substitute and reeeeeeaaaaaally cut back on the spices (translation: I didn’t add any).

 

 

 

 

Chicken & Turkey Jambalaya

Serves 6

2 Tbsp Olive Oil or Coconut Oil
2 Chicken Breast, cubed
2 8-oz Turkey Sausages, sliced
1 Medium Red Onion, coarsely chopped
1 1/2 Tsp Garlic, crushed
1 Red Pepper, chopped
1 Yellow Pepper, chopped
1 C Peas, frozen
1 14-oz Can Diced Tomatoes, undrained
2 C Low Sodium Chicken Broth
1 1/2 c. Short Grain Brown Rice (note: rinse well)

Heat olive oil over medium heat. Add cubed chicken. Cook for two to three minutes, then add turkey sausage. Cook thoroughly and remove from pan. Add onion and garlic. Cook until onion is translucent, then add peppers and peas. Heat for about three minutes, then add canned tomatoes, chicken broth as well as the chicken and turkey sausage that was set aside.  Bring mixture to a boil. Add rinsed rice. Stir once. Reduce heat to a simmer and cover until rice is fully cooked.  Remove from heat and let stand for five minutes.

Note: Technically, we should have wolfed down the Jambalaya on Fat Tuesday (tomorrow), but since my husband is from Ireland, we will be enjoying “Pancake Tuesday” instead.  If you have young school-age children, you know that enjoying a big breakfast before 7:30am is not entirely possible, so we’ll be going the breakast-for-dinner route.

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