When you think of Mardi Gras, most people think of colorful masks, beads and jazz music. While these are all really fun parts of this annual celebration, we like to celebrate this holiday with all of our senses. Here’s a healthy(ish) Jambalaya recipe that we’ll be enjoying next week. It comes together pretty quickly and is sure to get you into the Mardi Gras spirit!
- 8 oz. smoked chicken sausage (sliced into 1/2 inch rounds)
- 8 oz. boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tbsp canola oil
- 1 cup chopped celery
- 1 cup chopped onion (you could do less, but why would you?)
- 1/2 cup chopped green bell pepper
- 1 clove minced garlic
- 1 tbsp fresh thyme
- 1 1/2 cups long-grain white rice
- 2 cups chicken broth
- 1 28-oz. can diced tomatoes (undrained)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground red pepper
- 1 lb. shrimp (peeled)
Here’s how to make it:
- In a large dutch oven, place the chicken sausage and chicken over medium-high heat.
- Do spray the pan with non-stick cooking spray to do this so that your chicken and sausage do not stick to the pan.
- Continuously stir the meat and the sausage in the pan, and continue cooking until they are lightly browned, and the chicken is no longer pink on the inside.
- Once the chicken and sausage are cooked through, remove and set aside.
- Add the canola oil to the pan, and cook the celery, green pepper, and garlic for 3-5 minutes, until tender.
- Add the 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 are bright pink.