by healthierkitchen
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Food52's Testing Notes:
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Expand1 pound fresh shrimp (you can also use crabmeat or crayfish if you can get them) Ask a question about this ingredient
2 links andouille sausage. If you prefer, use turkey or chicken andouille. Ask a question about this ingredient
3 boneless, skinless chicken thighs (you can sub in abaout 2 cups leftover, cooked chicken diced up) Ask a question about this ingredient
1 - 2 tablespoons olive oil Ask a question about this ingredient
1 nice large onion, diced Ask a question about this ingredient
2 stalks celery, diced Ask a question about this ingredient
2 fat garlic cloves, minced Ask a question about this ingredient
1 teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it) Ask a question about this ingredient
2 tablespoons Cajun spice mix (see below) Ask a question about this ingredient
2 teaspoons flour Ask a question about this ingredient
2.5 cups low or no sodium added chicken stock Ask a question about this ingredient
1 can (14.5) ounces) diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular) Ask a question about this ingredient
1 cup medium grain brown rice or mekong flower rice (I use Uncle Ben's in the orange bag for this. Lundberg's also has one.) Ask a question about this ingredient
3 - 4 scallions, sliced Ask a question about this ingredient
1.5 tablespoons paprika Ask a question about this ingredient
1.5 tablespoons onion powder Ask a question about this ingredient
1.5 tablespoons garlic powder Ask a question about this ingredient
2 teaspoons kosher salt Ask a question about this ingredient
1 teaspoon chili powder Ask a question about this ingredient
1 teaspoon tried thyme Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1/4 teaspoon dry mustard Ask a question about this ingredient
Peel and devein shrimp and set aside.
Ask a question about this stepslice andouille sausage into approximately 1/2 - 1 inch chunks. Heat a skillet over medium heat and cook the sausage, turning once or twice until nicely browned. Remove sausage from pan and reserve. If you want to use raw chicken thighs, brown them here and then set aside with the sausage.
Ask a question about this stepHeat a Dutch oven or large pot over medium heat, then add the olive oil and then the diced onion and celery (and green pepper if you're using it). When the onion begins to soften, add the garlic and cook another few minutes until onions are translucent.
Ask a question about this stepIf using red pepper paste, add that to the pot and then the spice mix and flour. Mix well and let cook for a couple of minutes.
Ask a question about this stepAdd the chicken stock, tomatoes and brown rice. Bring to a boil and then lower to a simmer. Add in the sausage (and chicken too if you're starting with raw) and cover pot. Let simmer for about 55 minutes. Check the liquid after about 40 minutes to make sure it hasn't cooked down too much. If it seems dry, add another half cup to a cup of stock or water.
Ask a question about this stepAdd in the shrimp (and chicken if you're using already cooked) and let simmer, covered, for another five minutes or so.
Ask a question about this stepexcept that I now realize that I have no idea how to edit a recipe in this new format! Peter, if you see this please let me know! Thanks.
I just made this for my family tonight and just wanted to let you know that it was a HUGE hit. Everyone loved it, including my brother-in-law who's prone to heartburn and my sister who's been dieting for the last 3 months -- she took THREE portions and she said to let you know she hasn't even had *seconds* of anything all year.
It was so easy to make (especially if you have the time to mise-en-place everything) and needless to say this will be in my permanent rotation.
(A few very minor notes, 1) the ingredients call for scallions but the recipe never tells you what to do with them. 2) I think the recipe could be a bit more clear that the rice you use should be added to the pot raw. I started cooking the rice in a rice cooker when it dawned on me that the rice would end up cooking during the simmer process in the pot.)
Wow Peter you are right I need to make those edits but I don't see how to do that with the new format. If you see this, please let me know! The scallions are just a garnish and yes, I should state that the rice in the ingredient list is uncooked. So glad to hear that you enjoyed it, though!
I have heard that black rice has a lower glycemic rating, can I substitute black rice for the brown? Thank you RTichard
I am excited to make this! I have only made jambalaya once, and look forward to trying this. drbab's prescription is good enough for me!
Thanks Bevi! I was thrilled that a pro (and local) like drbabs liked it. Hope you do too!
Wonderful flavors. Probably the tastiest Jambalaya I've made. Thanks!
Thanks so much Texas ex- that's so nice of you to say!
This looks so good. I am going to give it a try - jambalaya is in my Winter rotation. I always enjoy a new recipe.
Hope you like it Waverly!
Thanks for the nice comments! So excited! And thanks drabs, for letting me know.
I would think so, but I've never done it so I couldn't tell you how long, or how high. Also, I wonder if the amount of liquid would change?
I'm going to try it. Without the sausage it has very few weight watchers points -
Yum and Yay! Congratulations - great to see more of the Bayou represented amongst winners - and a healthy version to boot!!!
This recipe has been a staple in my house for months! Congratulations on the win!!!
Woohoo!! Congratulations, healthierkitchen! I'm so happy for you! This has become my go-to jambalaya recipe--it's really great, and I'm so happy that you won the wildcard!!
Thanks for testing this, drbabs, and for the lovely write up! Glad you liked it! I've been puzzling over the salt as I'm pretty sensitive to salt myself. I have changed the recipe above to say "kosher salt" as that is what I use and using table salt would make it much saltier. I suspect you might have used kosher salt as well, though. I use no salt added tomatoes and stock so I don't know if that made a difference. Regardless, your recommendation is wise - maybe halve the salt in the mix and add salt directly to the jambalaya, to taste, if necessary. Thanks for the feedback:)
I actually didn't use kosher salt, and I think using it would help decrease the saltiness. And I also used no salt added tomatoes and stock. We really, really liked it. (Even my husband who professes not to like jambalaya.)
Awww thanks, drbabs.
Yum yum yum. (I often use red pepper in place of green bell pepper unless I can get bell pepper from the farmer's market or my CSA.) Love love love.
Thanks so much drbabs - that is a huge compliment coming from you! I was hoping it wasn't too inauthentic.
Peter you're absolutely right that I need to edit the ingredients to reflect that the rice goes into the pot uncooked and the recipe to add to garnish with the scallions as the pot comes off the heat. So sorry! Glad you liked it anyway!!