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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A hallmark of Creole cooking, jambalaya is a versatile dish that combines cooked rice with a variety of vegetables-like tomatoes, onions, and green peppers-almost any kind of meat, poultry, and shellfish. Jambalaya recipes vary from cook to cook and ingredients are often added depending upon what's at hand. Here's one of our favorite versions that's sure to become a favorite with you, too. Adapted from the American Diabetes Association. canola or corn oil medium onion, celery, clove garlic, diced tomatoes in puree, chicken broth tomato paste salt thyme ground black pepper cayenne pepper bay leaf hot pepper sauce uncooked long grain rice cooked ham chicken breasts shrimp cvt Ingredients:
1 tbsp canola oil or corn oil |
2 medium onion, chopped |
1 green bell pepper, cored and peeled |
128 g (2 large stalks) celery, chopped |
2 clove garlic, minced |
16 oz canned diced tomatoes in puree, undrained |
2 cups fat-free chicken broth |
2 tbsp tomato paste |
1 1/2 tsp thyme |
1/4 tsp fresh ground black pepper |
1/4 tsp cayenne pepper |
1/4 tsp (8 drops ) hot pepper sauce |
1 1/2 cups uncooked long grain rice |
1 cup diced cooked ham |
1 cup boneless, skinless chicken breasts, cooked |
6 oz shrimp, peeled and deveined |
Directions:
1. Heat the oil in a large heavy pot. Add the onions, green pepper, celery, and garlic and saute over medium heat until softened.
2. Add the tomatoes and liquid, the chicken broth, tomato paste, and seasonings and one bay leaf. Simmer uncovered for 10 minutes.
3. Add the rice; cover and simmer for 10 minutes. Add the ham and chicken. Continue cooking, covered, for 10 to 15 minutes, or until the rice absorbs the liquid. Stir to mix well. Add the shrimp for the last 3 minutes of cooking. Remove the bay leaf before serving.
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