Thursday, August 5, 2010

Hot Jambalaya

I don't have pictures of it, because we ate it up to fast, but we made the best jambalaya last night.  Like, insanely good, I wouldn't mind paying $15 for this at a restaurant, I can't believe this is good for me, jambalaya.  The only thing missing was a big hunk of soft French bread.  But we couldn't have that because it would defeat the whole healthy part of the equation.  So I thought I'd take a quick minute to post the recipe here and say . . you have to try this! 

Jambalaya Recipe:


  • 2 Tbs olive oil
  • 1.5 lbs chicken breast, lightly salted and peppered and cut into bite sized pieces (I also think sausage, shrimp, craw-fish or even a combination would be really good)
  • 2 cloves garlic, minced
  • 2 bunches scallions, chopped (use white and green parts)
  • 1 bell pepper, chopped
  • 1/2 tsp Cajun seasoning
  • 2 cups chicken broth
  • 1/2 cup whole grain quick cook brown rice (Uncle Ben's Fast & Natural is a great one)
  • 1 can diced tomatoes
  • salt and pepper to taste

Heat oil in a large non-stick skillet over medium heat.  Add chicken, garlic, scallions and bell pepper and cook for about five minutes, till the chicken starts to brown and smells start to waft through the house.  Stir in the Cajun seasoning and rice.  Depending on how much you like heat, you could also add a few shakes of cayenne.  Add the chicken broth and tomatoes with juice, stir and bring to a boil.  Reduce heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally.  You may want to cook an additional 5 minutes or so uncovered if there's too much liquid, and depending on the consistency you like.  Serve piping hot and enjoy!

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