A low carbohydrate jambalaya which is always super tasty
It can be low in calories and carbohydrates, but it is always heavy on all the classic flavors of this Creole dish.
No city or region in America provides for a richer and influential range of culinary creations than New Orleans and the surrounding Creole country. Gumbo, muffled, donuts, Po 'Boys - All are part of the incomparable culinary heritage of Louisiana. Is your mouth still watered? No dish, however, is no longer famous than Jambalaya, the Hodgepodge of meat, seafood and rice-based vegetables, not unless the Spanish paella. Decreasing therice ratio (or even exchanging withquinoa For a gluten-free alternative) and increase products and proteins, this recipe of Jambalaya dramatically cuts calories and carbohydrates. Do not worry, however,: he always has enough soul (and flavor) to satisfy the most insightful creole reviews.
Nutrition:380 calories, 15 g of grease (4.5 g saturated), 1,070 mg of sodium
Serve 4
You will need
1 C. Olive oil or canola oil
1 kielbasa dice turkey cup
1 medium onion, diced
1 medium green pepper, dice
2 clovesminced garlic
8 boned oz, skinless chicken breast, cut into cubes of 1/2 "
1 cup of long grain rice (for a gluten-free option, exchange for Quinoa)
2 1/4 cup of chicken broth with low sodium
1 diced tomato box (14 oz)
1 tablespoon of tomato pulp
1/8 c. TSP Cayenne Pepper
2 bay leaves
Average shrimp of 8 oz, peeled and evacuated
Black salt and pepper
Frank's Red Hot, Tabasco or other hot sauce
Chopped cutting (optional)
How to do it
- Heat the oil in a large pan or medium heat pan.
- Add the Kielbasa and cook about 3 minutes until lightly brown.
- Add the onion, pepper and garlic and cooking, stirring occasionally, for 4 to 5 minutes until vegetables are softened.
- Push the vegetables and kielbasa to the perimeter, making a well in the center of the pan. Add the chicken and jumped until slightly brown but not cooked through about 3 minutes.
- Stir in rice, stock, tomatoes, tomato paste, cayenne and bay.
- Turn heat down, lid and simmer for 17 minutes until almost all liquid has been absorbed by rice.
- Discover, add the shrimp and cook for 2 to 3 minutes until the rice is tender and the shrimp is cooked.
- Discard the leaves of the bay.
- Season with salt, black pepper and hot sauce and sparkling trim, if you use.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
