People Finder
Healthy Jambalaya
Crystal Wright adapted her mom's jambalaya recipe to make a healthier version of the classic dish. (Photo: lawellphoto.com)
1 Tablespoon coconut oil
1 large onion, chopped
1 green bell pepper, chopped
3 ounces sausage (turkey or andouille), finely chopped
12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
2 10-ounce cans unsalted diced tomatoes and green chiles
2 teaspoons salt-free Cajun seasoning
½ teaspoon Kosher salt
2 cups of cooked brown or white rice
4 scallions, chopped
1 lemon, cut into wedges
Hot sauce (optional)
Heat oil in a large skillet over medium-high. Add onion, green bell pepper and sausage; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 4 minutes or until chicken is lightly browned, stirring occasionally.
Strain tomatoes in a colander over a bowl, reserving ¼ cup liquid. Add strained tomatoes, ¼ cup reserved tomato liquid, Cajun seasoning, salt and rice to pan, scraping pan with a wooden spoon to loosen browned bits.
Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with scallions. Divide evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired. Pair with crusty bread for dipping. For a bright punch of flavor, add a squeeze of lemon over your bowl or a hit of hot sauce just before serving.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
