Folks, here’s a great jambalaya recipe that’s healthy! Instead of using the typical andouille sausage, you use turkey andouille. And brown rice instead of white. And it’s wonderful!
In an unusual development, the only thing extra that I decided this might possibly, maybe, need is a dash or two of Louisiana hot sauce, although it’s actually pretty good without it. I did not add it to the pot, because Bruce said it was good just as it was, “although you’ll probably want to add something.” (I usually complain that these recipes are too bland, and I frequently will add garlic or some type of spicy ingredient.) But it’s great without it, although it would be a smidge – just a smidge – better with a dash of spice.
I think the spicy turkey sausage you choose probably makes a difference. I used Butterball, and I probably will continue to choose that brand because it was so delish in this jambalaya. But next time I go to Whole Foods, if I find a natural turkey sausage without all the additives, I’ll probably use that.
I made it yesterday afternoon for Super Bowl Sunday, and as the only guests at our “party” were Bruce, the Spice Dogs and me, there is plenty left over! (I love leftovers!)
And you wanna know what the best thing is? It doesn’t take long at all to make. The only things you have to cut up are the meat (sausage, chicken), bell pepper and green onions. (I bought a couple of boneless, skinless chicken breasts that were on sale instead of buying the more expensive, already-cut-up chicken tenders.) The rest is just dump and stir. But don’t make the mistake I did in not realizing that you have the long-cooking brown rice instead of the instant. I was ready to put the rice in and realized the recipe said instant rice. So I had to cook a pot of rice for about 35 minutes, then add it to the jambalaya skillet.
But it was worth the wait, and I know you’ve been waiting for a good, easy recipe like this one, which I got from Good Housekeeping. (The only modification I’ve made is adding the hot sauce. Oh, and I used a red bell pepper instead of green or yellow.)
Spicy Sausage Jambalaya
8 ounces turkey andouille sausage, sliced ¼ inch thick
1 green or yellow pepper, chopped
1 14½-ounce can stewed tomatoes
1 cup uncooked instant brown rice
8 ounces chicken tenders, each cut crosswise in half
½ cup water
¼ teaspoon salt
1 bunch green onions, sliced
Dash of Louisiana hot sauce or other hot sauce (optional)
Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.
Stir in tomatoes with their juice, rice, chicken, water, hot sauce and salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.
Nutritional information (per serving): 265 calories, 6 grams fat (2g saturated), 73mg cholesterol, 830mg sodium, 30g total carbohydrate, 4g dietary fiber, 26g protein.