Tuesday, February 21, 2012

Lightened Brown Rice Jambalaya

It is Fat Tuesday.

My kinda day.

I have never personally experienced Mardi Gras nor do I tend to participate in lent but an excuse to be fat? Sign me up!

Is it sad that I just learned why they call it "Fat Tuesday"? Yeah, sometimes I am rather clueless.

But for those of you who are like me and never thought about why they labeled this day "Fat Tuesday" but simply accepted it as a legitimate reason to stuff your face...well...it is because tomorrow is "Ash Wednesday" and people tend to give up something (oftentimes it is food that is so darn good to your mouth but not so much your health)so therefore people shovel food into their face like their is no tomorrow...

Might as well not be if you can't enjoy chocolate, margaritas, jalapeno poppers and cheesecake...

Just my take on things.

If you ask me "Fat Tuesday" sounds like my standard Sunday...aka my "cheat" day.

Sometimes...just sometimes...I take it a little overboard.


In honor of Mardi Gras, I decided to make me some jambalaya. And since I have been craving it, I knew I wouldn't be able to resist indulging in a large bowl (especially considering that the day is named "fat" and all)...so I decided to go a lighter route.

You can't even frickin' tell.

I like mine extra spicy so feel free to play around with the spices and hot sauce. I also prefer my jambalaya with just sausage and sometimes chicken so I left out the shrimp. Its easy to add it though...just toss some in about 10 minutes before the cooking time is up and you're all done when the shrimp is pink :)

Lightened Brown Rice Jambalaya
Adapted from Lowcaloriecooking.about.com


8 oz. smoked turkey sausage, sliced into 1/2 inch coins
8 oz. boneless, skinless chicken breast, cut into bite sized pieces
1 Tbsp canola oil
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove minced garlic
1 Tbsp fresh thyme
1 1/2 cups brown rice
2 cups reduced-sodium chicken broth
1 28-oz. can diced tomatoes, undrained
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground red pepper
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce


In a large dutch oven, cook the sausage and chicken over medium-high heat until browned. Remove and set aside.

Add the canola oil to the pan, and cook the celery, onion, green pepper, and garlic for 3-5 minutes, until tender. Add the Worcestershire sauce, hot sauce, thyme and rice, and cook 3 more minutes. Stir in the chicken broth, tomatoes, salt, black pepper, and ground red pepper.

Cover, and cook 20 minutes, until the liquid is absorbed. Add the shrimp, and cook 3-5 minutes longer, until the shrimp is bright pink.

Serves 8

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