
Betcha always thought that really good South Louisiana jambalaya had to be loaded to the lid with calories, fat, sodium, and cholesterol, huh? Well, if you make your next batch just like this batch I made for the American Diabetes Association you’ll find out that that’s not true. This bad boy really ain’t that “bad” at all…and I promise that it tastes just as good as the original killer kind from down on the bayou!
Chef’s Notes:
1 Tbsp. margarine |
1 Tbsp. extra virgin olive oil |
2 medium onions, chopped |
1 small green bell pepper, chopped |
2 ribs celery, chopped |
1/4 lb. small white mushrooms, quartered |
4 cloves garlic, minced |
2 Tbsp. flatleaf parsley, minced |
2 cups shredded cabbage |
1-14-1/2 oz. can diced tomatoes in puree, undrained |
2 cups chicken broth |
2 Tbsp. tomato paste |
1/2 tsp. salt |
1/4 tsp. black pepper |
1/4 tsp. cayenne |
1 bay leaf |
1/2 tsp. sweet basil |
1 tsp. Frank Davis Seafood Seasoning |
1/2 tsp. Frank Davis Poultry Seasoning |
10 drops Louisiana Hot Sauce |
1 whole chicken breast (1 cup +), skinned, deboned, and cubed |
12 oz. medium shrimp, peeled, deveined, and chopped |
1 cup low-fat smoked sausage, coarsely diced |
1-1/2 cups raw converted rice, washed and drained |
Green onions for garnish |
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