Mardi Gras Jambalaya
(BlackDoctor.org) — Can’t make it to the French Quarter? Celebrate Mardi Gras with New Orleans fare. Creole spices jazz up this healthful rendition of a Louisiana specialty. Smoked turkey sausage and lean chicken lend flavor without a lot of fat.
Prep Time: 12 min
Cook time: 41 min
– 1 1/2 cups chopped onions
– 1 large sweet red or green pepper, chopped
– 1 large stalk celery, sliced
– 1 clove garlic, minced
– 4 cups defatted reduced-sodium chicken broth
– 1 can (6 ounces) tomato paste
– 1 teaspoon herbes de provence (see recipe tip below)
– 1 bay leaf
– 3/4 cup long-grain white rice
– 1 teaspoon hot-pepper sauce
– 8 ounces smoked turkey sausage, thinly sliced
– 8 ounces boneless, skinless chicken breast, cut into 1/4″ strips
– 1 cup water–
1. Warm the oil in a large no-stick skillet over medium heat. Add the onions, red or green peppers, celery, and garlic. Cook, stirring often, for 10 minutes, or until softened. Stir in the broth, tomato paste, herbes de provence, and bay leaf. Bring to a boil over medium-high heat.
2.Stir in the rice and hot-pepper sauce. Bring to a boil. Reduce the heat to medium, cover, and simmer for 15 minutes. Add the sausage, chicken, and 1/ 2 cup of the water. Cover and cook for 10 minutes, or until the chicken and rice are cooked through. If necessary, thin with the remaining 1/ 2 cup water. Remove and discard the bay leaf.
Herbes de provence is a blend of dried herbs that includes thyme, savory, and fennel. Sometimes it also contains sage, lavender, rosemary, or bay leaf. It can be found in the spice aisle of most supermarkets.