Paula Deen’s Jambalaya

How’d a girl from Georgia learn how to cook like she was from Nawlins? Who cares? It’s great! Paula Deen’s Jambalaya is out of this world good. It makes me feel like I am back on Bourbon Street dodging drunk frat boys and hookers. When I’m on vacation, I allow myself to eat whatever I want and enjoy the local cuisine and all it has to offer. But when I’m recreating vacations through food at home, I don’t afford myself the same luxury nearly as often. In order to feel the decadence of New Orleans without seeing the decadence on my waist, I needed to come up with a new recipe.

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JAMBALAYA – Anthony J. Caruso

INGREDIENTS

3 tablespoons dried minced onion

1 tablespoon dried parsley flakes

1 tablespoon beef bouillon granules

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

2 1/2 cups water

1 (14-ounce) can no salt added diced tomatoes

1 (8-ounce) can no salt added tomato sauce

1/2 pound fully cooked skinless lowfat turkey smoked sausage, cut into 1/4-inch slices

1 bag boil-in-bag brown rice, bag removed

1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 pound boneless skinless chicken breast, cut into bite size pieces

Salt and pepper

DIRECTIONS

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Add rice, cover, reduce heat and let simmer for 20 minutes. . Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. While mixture simmers, heat oil in a large skillet. Season chicken pieces with salt and pepper and sauté until just cooked. Add to mixture during last 3 minutes of cooking.

Here’s the skinny:

I switched out white rice for brown rice. You are getting more protein and fiber with the brown rice. Complex carbs are also much healthier for you, as your body can break them down for fuel, where as simple carbs tend to go to your hips.

I used no salt added tomatoes and tomato sauce. This switch drastically cuts down on the sodium that is entering your system.

Also, I took out the fattening smoked sausage and used skinless turkey smoked sausage. There are plenty of varieties today that have miniscule amounts of fat and cholesterol but taste just like regular smoked sausage. With all the flavors that go into jambalaya, you’ll never notice you’re not eating pork.

I made a switch from Paua’s recipe and I added chicken. Chicken is a common ingredient in jambalaya, and this dish offers the perfect chance to put a lean protein in there. This adds protein and flavor to the dish without overtaking any of the flavors. In my household, we LOVE the chicken in there. You feel a lot healthier with this addition.

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