Skinny Jambalaya
I went to a conference in New Orleans a few years ago and I have been obsessed with NOLA cuisine ever since. While this isn’t really your typical jambalaya recipe, it is super easy and super good. It also makes great leftovers, which means it is perfect for meal prep!
Skinny Jambalaya
Ingredients
- 1 lb chicken breast cooked and shredded
- 2 lb turkey smoked sausage I like Hillshire Farm
- 1 tbsp olive oil
- 1 cup celery diced
- 1/2 cup carrots diced
- 1 bell pepper diced
- 1 sweet onion diced
- 1 jalapeno diced
- 3 cloves garlic minced
- 3 tbsp creole seasoning
- 2.5 cups chicken broth
- 16 oz tomato sauce
- 14 oz diced tomatoes drained
- 1/2 tsp ground thyme
- 1/2 tsp cayenne pepper
- 2 bay leaves
- salt to taste
- pepper to taste
- rice for serving
Instructions
- heat olive oil in a large dutch oven then saute onions until translucent
- add garlic and cook for ~1 minute until garlic is aromatic
- add celery, carrots and peppers and season with salt and pepper
- when veggies tender, add in meats and season with creole seasoning
- add chicken broth, tomatoes, thyme, cayenne and bay leaves and stir well
- once mixture is boiling, reduce heat and simmer for 20 minutes
- if necessary, add more salt, pepper and/or creole seasoning to taste
- serve with rice
Notes
For creole seasoning, I like to use John Besh’s recipe
