Family Dinner: Chicken Jambalaya

Another cajun-type meal for the upcoming Mardi Gras celebration...or any night you need something yummy, spicy, and low in calories and fat.

This is one that has been in our dinner rotation for many years now. I don't know where I originally got the recipe from, but I now find it in an email that I sent to my personal account from my work account the day I was laid off. That means that this recipe was an important one, because as I was cleaning out my files I decided I needed resume and cover letter versions, job accomplishments, performance reviews, my green belt and PMP info, and jambalaya.

This is great because it is a one-pot meal, and easy to throw together (once you get all the chopping out of the way).  I almost always cook this with just chicken, but you can add andouille sausage or shrimp, or both, if you want to be authentic.

 And yes, another meal I eat with Frank's Red Hot Sauce. Is it obvious how much I love this stuff? If not, all you need to do is look here, here, or here.  I feel like I put this of everything!

Chicken Jambalaya
Makes 6 Servings
225 cals / 2g fat / 31g carbs / 23g protein 

1 lb chicken breast
1 onion
4-5 stalks of celery
1 TB thyme leaves
2 green peppers
3 cups chicken broth
1 6oz can tomato paste
2 TB Worcestershire sauce
1 can diced tomatoes
2 TB Franks Pepper Sauce (or to taste)
1 1/2 cup instant brown rice
1 tsp salt
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp white pepper
1/4 tsp cayenne pepper (or to taste)

1. Dice onions and celery. Heat large pot over medium heat and spray with cooking spray. Add onions, celery, and thyme and cook, stirring occasionally until softened, about 10 minutes.

2. While onions are cooking, cut fat and stuff off chicken and cut into 1/2 inch pieces, dice green peppers, and combine all the spices in a small bowl. Once onions and celery are soft, add chicken, green peppers, and spices, and continue to cook until chicken is done and peppers begin to soften, about 5-7 minutes.

3. Add broth, tomatoes, Worcestershire, hot sauce, and tomato paste. Stir to mix well. Bring mixture to a boil and add rice. Reduce heat to medium-low, cover, and continue to cook until rice is done. Serve with Frank's on the side.

Another cajun-type meal for the upcoming Mardi Gras celebration...or any night you need something yummy, spicy, and low in calories and fat.

This is one that has been in our dinner rotation for many years now. I don't know where I originally got the recipe from, but I now find it in an email that I sent to my personal account from my work account the day I was laid off. That means that this recipe was an important one, because as I was cleaning out my files I decided I needed resume and cover letter versions, job accomplishments, performance reviews, my green belt and PMP info, and jambalaya.

This is great because it is a one-pot meal, and easy to throw together (once you get all the chopping out of the way).  I almost always cook this with just chicken, but you can add andouille sausage or shrimp, or both, if you want to be authentic.

 And yes, another meal I eat with Frank's Red Hot Sauce. Is it obvious how much I love this stuff? If not, all you need to do is look here, here, or here.  I feel like I put this of everything!

Chicken Jambalaya
Makes 6 Servings
225 cals / 2g fat / 31g carbs / 23g protein 

1 lb chicken breast
1 onion
4-5 stalks of celery
1 TB thyme leaves
2 green peppers
3 cups chicken broth
1 6oz can tomato paste
2 TB Worcestershire sauce
1 can diced tomatoes
2 TB Franks Pepper Sauce (or to taste)
1 1/2 cup instant brown rice
1 tsp salt
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp white pepper
1/4 tsp cayenne pepper (or to taste)

1. Dice onions and celery. Heat large pot over medium heat and spray with cooking spray. Add onions, celery, and thyme and cook, stirring occasionally until softened, about 10 minutes.

2. While onions are cooking, cut fat and stuff off chicken and cut into 1/2 inch pieces, dice green peppers, and combine all the spices in a small bowl. Once onions and celery are soft, add chicken, green peppers, and spices, and continue to cook until chicken is done and peppers begin to soften, about 5-7 minutes.

3. Add broth, tomatoes, Worcestershire, hot sauce, and tomato paste. Stir to mix well. Bring mixture to a boil and add rice. Reduce heat to medium-low, cover, and continue to cook until rice is done. Serve with Frank's on the side.