Getting into the flair of the Mardi Gras which lands in February (28th to be exact), I have decided to add a favorite dish. The famous dish from New Orleans the traditional rice dish, known as Jambalaya. While various ingredients in Jambalaya can vary from chicken, sausage, seafood, or any mixture of the three, the bold flavor and perfect spice is always present. I also added my favorite grain, quinoa which will give it another texture and more nutrients. This recipe makes 12 servings, and serving size is 2 cups.
1 cup uncooked quinoa
2 cups uncooked brown rice
2 chicken breasts, chopped
2 chicken sausages, chopped
1 lb. deveined shrimp
1 white onion, chopped
5 stalks of celery, chopped
1 green pepper, chopped
1 red pepper, chopped
2 tbsp., minced garlic
2 tbsp., chopped jar jalapeño (use more or less depending on how spicy you like things)
1 (15oz.) can diced tomatoes
2 cups tomato juice
1 tsp. pepper
2 tbsp. low-sodium chicken broth
1. Sauté onions, celery, garlic and peppers in 1 tbsp. chicken broth.
2. Once onions are translucent remove from pan and set-aside.
3. Then add remaining chicken broth to pan and sauté chicken until cooked through.
4. Next add chicken sausage, onion mixture, diced tomatoes, jalapenos, quinoa, brown rice, pepper and tomato juice.
5. Mix all together in pan then add shrimp and cook until shrimp is done.
Serve warm and enjoy!
Nutritional InformationCalories: 290
Protein: 21.7 grams
Fats: 5 grams
Carbs: 36.9 grams
Sugar: 2.54 grams