Recipes

Susan Spicer's Jambalaya

Provided by FoodFit

FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!

Ingredients

Qty.	Measurement	Description
8	ounces	Andouille or smoked sausage, cut into 1/2" pieces
2	teaspoons	peanut oil
8	ounces	boneless chicken breast or thigh, cut into 1/2" strips
1		white onion, chopped
2	stalks	celery, chopped
1		green or red pepper, chopped
1	tablespoon	chopped garlic
2	cups	raw rice
1	cup	diced, fresh or canned tomatoes, drained
2 to 3	cups	Basic Chicken Stock (see recipe), or low-sodium canned
1/2	teaspoon	dried thyme
2		bay leaves
1/2	teaspoon	salt
		Tabasco or other hot sauce to taste
2	teaspoons	Worcestershire sauce
8	ounces	shrimp, peeled and deveined
4		scallions, chopped

Preparation Cook: 55 minutes

In a deep skillet or sauté pan, brown the sausage pieces over medium-high heat for 1 to 2 minutes on each side. Remove them to a plate. Drain off the fat, add the peanut oil and return the pan to medium-high heat. Brown the chicken pieces for 2 to 3 minutes on each side, then remove them to the same plate.
Return the pan to medium heat. Cook the onion, celery and pepper for 5 minutes. Stir in the garlic, rice and tomatoes and cook for 2 minutes.
Add the sausage and chicken. Add 2 cups of the stock, the thyme, bay leaves, salt, hot sauce, Worcestershire sauce and shrimp. Bring to a boil, then lower to a simmer. Cover and cook for 20 minutes. Add more stock if it gets too dry.
Adjust the salt, hot sauce and Worcestershire sauce to taste. Stir in half of the scallions. Remove to a warm platter and garnish with the remaining scallions.

Nutritional Analysis

Number of Servings: 6
Per Serving	Amount
Calories	456
Fat	10g
Saturated Fat	3g
Protein	30g
Fiber	2g
Carbohydrate	58g
Sodium	1059mg

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