Description
A Chicken Jambalaya that will fit into any category for the THMER.
Ingredients
Scale
- Three cooked chicken breasts chopped into chunks
- 6 cups of fat free, low sodium chicken broth (depending on how soupy you want it)
- 1 onion chopped
- 7 tbsps. of Tomato Paste
- 4 celery stalks sliced down the middle and chopped
- 2 cloves of garlic chopped
- 1 bell pepper chopped
- 1 tbsp. of Worcestershire sauce
- 2 – 4 tsp Creole or Cajun seasoning (depending on how spicy you like it)
- 4 bay leaves
- 1 tsp garlic powder
- 1 tsp of salt or to taste
- 1 tbsp. olive oil or red palm oil (for sautéing vegetables)
- **Optional-
- 4 cups of cooked brown rice (for on E)
- 2 cups of cooked andouille sausage (for an S leaving off the rice)
- 2 cups of zucchini noodles or Not-So-Naughty-Noodles (for an FP leaving off the rice and the sausage)
Instructions
- Cook the chicken breasts and chop into chunks.
- Set aside.
- In a big pot add a little olive oil or red palm oil and sautee’ the chopped vegetables for 5 minutes on medium heat.
- Add in all the seasonings and the tomato paste.
- Mix and allow to cook for 5 minutes.
- Add in the chicken broth & Worcestershire Sauce and simmer for 30 minutes.
- Cook the brown rice if doing that option.
- Add in the cooked chopped chicken last and allow everything to cook for another 10 minutes.
- Put over brown rice (for an E).
- Add a couple dashes of Louisiana Sauce to the top.
Nutrition
- Serving Size: 8