Jambalaya

Name: Jambalaya
Yield: serves 4
Ingredients: Nonstick cooking spray; 1 medium yellow onion, cut into small dice; 5 garlic cloves, chopped fine; 1 medium green bell pepper, seeded and cut into small dice; 1 cup low-fat, low-sodium chicken broth; 1 tablespoon smoked paprika; 3/4 cup long-grain brown rice; Salt; 4 ounces andouille sausage, cut into 1/4-inch-thick slices; One 14.5-ounce can diced fire-roasted tomatoes with their juices, such as Hunt’s; 12 ounces large shrimp, peeled and deveined, sliced in half crosswise

December 9, 2011

This Cajun dish is so associated with good times that Hank Williams named a song after it. The original isn’t so good for you, though. I made a few changes to the classic to make it easier to prepare—and much healthier. White rice has been replaced with brown, and much less fat is used to cook the vegetables and meat. Feel free to improvise by adding chicken, fish, or vegetables.

Recipe notes

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