I made this recipe a few weeks ago and it was amazing. Eric has had jambalaya before and didn't like it but he loved this recipe. I altered the recipe a bit, I used 1 1/2 cups of water instead of the broth and no thyme.
(Makes approximately 14 servings)
2 lbs clean sausage, sliced (you can sub with shrimp or extra chicken if you can’t find clean sausage)
2 lbs. raw chicken breast, cut into small pieces (about 1/2 inch cubes)
2 large red onions, chopped
1 tbsp. olive oil
2 green bell peppers, chopped
2 red bell peppers, chopped
4 large stalks celery, sliced thin
1 (15 oz.) can tomato sauce, no sugar added
1/4 tsp. cayenne
2 tbsp garlic powder
1 tbsp. onion powder
2 tsp. thyme
3 cups brown rice, dry
3 cups chicken broth, low sodium is best (keep some extra on reserve just in case you need extra during cooking.)
Step 1 – In a large pot, sauté the onions, bell peppers and celery in the olive oil.
Step 2 – Add the chicken and sausage to the pot and cook for about 3-5 minutes, just to give it a head start.
Step 3 – Add everything else, and cook over medium heat until the rice is cooked through (about an hour, give or take). Watch the post as time goes on. You may need to add some extra broth if things get too dry. Stir often to avoid burning on the bottom of the pot.
Eat and Enjoy!
1 serving = 1 cup
(This data was figured using shrimp instead of sausage)
Total Fat: 3 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 135 mg (from the shrimp)
Sodium: 330 mg
Carbohydrates: 39 gm
Dietary fiber: 3 gm
Sugars: 3 gm
Protein: 32 gm
Estimated Glycemic Load: 24