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Quick And Lean Jambalaya

 
Quick And Lean Jambalaya
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photo credit: Ev Thomas
This is a quick and "lean" version of the popular Louisiana dish.  Ingredients include brown rice, turkey sausage, boneless, skinless chicken breasts, celery, bell peppers and onions.
  • PrepN/A |
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  • Serves 8
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Ingredients

    • 1 1/2 cups onion, diced
    • 1/2 cup celery, diced
    • 1/2 cup red bell pepper, diced
    • 2 1/2 cups plus two tablespoons chicken broth, defatted
    • 2 teaspoons garlic, minced
    • 1 dash thyme
    • 1 dash cayenne pepper
    • 1 teaspoon Cajun seasoning
    • 1 fresh lime, juiced
    • 2 tablespoons tomato paste
    • 8 ounces skinless, boneless chicken breast, cut in 1/2 inch cubes
    • 8 ounces smoked turkey sausage
    • 8 ounces shrimp, 16- to 20-count size
    • 3 roma tomatoes, diced
    • 2 cups brown rice, quick cook
    • 3 teaspoons gumbo file powder
    • Minced parsley

Instructions

Sauté onions, celery, and pepper in a tablespoon or two of defatted chicken broth until the liquid almost disappears. Add garlic and spices, except the gumbo file powder, and sauté for another minute. Add lime juice and tomato paste and another tablespoon or so of chicken broth to make a paste. Add the chicken and sausage.

Cook for 5 minutes, then add the remaining broth, tomatoes, and rice. Cover and cook for 20 minutes. Add the shrimp and gumbo file powder and just cook until the shrimp turn pink, about 3 to 5 minutes. Garnish with minced parsley.

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