New Orleans-Style Jambalaya (Chicken or Sausage Optional)
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Ingredients:
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1 cup green pepper, chopped
- 1 1/2 tsp. garlic, minced
- 1 1/2 tsp. olive oil
- 2 1/2 cups low-sodium chicken stock
- Cayenne pepper, to taste
- 2 tsp. Kitchen Bouquet
- 1 1/2 cups brown rice
- 1/2 cup wild rice
- 1 cup scallions, chopped
- 1/2 cup tomato, chopped
Directions:
- Sautee onion, celery, pepper and garlic in olive oil to desired tenderness.
- Add chicken broth and cayenne pepper; bring to a boil. Add Kitchen Bouquet and rices. Return to a boil.
- Cover and simmer for 10 minutes. Remove cover and stir.
- Continue cooking, uncovered, until rice is tender (approximately 20 minutes). Add more water if needed. Add scallions and chopped tomatoes.
- Freeze remainder of recipe in small, 1-cup servings.
NOTE: May add chicken or lean sausage if desired.
Nuritional Analysis (1 cup):
Calories: 60
Protein: 2 g
Total fat: 1 g
Saturated fat: 0 g
Cholesterol (dietary): 0 g
Fiber (dietary): 1 g
Sodium: 108 mg
Recipe provided by Cooper Clinic Nutrition